POLIPO IN UMIDO: STEWED OCTOPUS
Provided by Food Network
Time 1h2m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a pan, heat up the extra-virgin olive oil. Add the garlic, chili peppers, anchovies, and capers, and let cook together for 30 seconds.
- Add the octopus and stir. Stir in the cherry tomatoes and parsley. Let the stew cook on low to medium heat for approximately 1 hour, or until tender. Add salt, to taste.
STEAMED MUSSELS TRIESTE STYLE (LIDIA BASTIANICH)
Make and share this Steamed Mussels Trieste Style (Lidia Bastianich) recipe from Food.com.
Provided by ratherbeswimmin
Categories Mussels
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Add 6 tablespoons olive oil to a saucepan; drop in the crushed garlic, and set over medium heat; when the garlic is fragrant and sizzling, stir in the onion slices, bay leaves, salt, and pepper flakes.
- Cook for a couple of minutes, tossing and stirring, just until the onions begin to wilt but still have some crunch.
- Pour in the wine, and bring to a boil; immediately dump all the mussels into the pan, tumble them over quickly; cover tightly, and turn the heat up to high.
- Steam the mussels for 3 minutes, frequently shaking the covered pan, then toss them over, with a wire spider or wide slotted spoon.
- If the mussel shells have already opened (or almost all are open), leave the pan uncovered--otherwise, replace the cover and steam a bit longer.
- As soon as the mussels have steamed open, sprinkle 1/4 cup bread crumbs all over the pan; quickly tumble the mussels over and over, still on high heat, so their liquor and the crumbs fall into the bubbling pan juices and create a sauce( if the pan sauce is still thin after a minute of bubbling, sprinkle in more bread crumbs).
- Finally, drizzle 2 more tablespoons oil and sprinkle the chopped parsley on top, and toss briefly to distribute the seasonings.
- Turn off the heat, set the pan in the center of the table, and let people scoop mussels and sauce into their own warm soup bowls (and remember to put out extra bowls for the shells).
- Serve with good crusty bread for mopping up the sauce.
Nutrition Facts : Calories 400.7, Fat 23.4, SaturatedFat 3.5, Cholesterol 63.7, Sodium 880.4, Carbohydrate 14.9, Fiber 0.6, Sugar 1.3, Protein 28.1
EDUARDO GIURICI'S BRODETTO ALLA TRIESTINA (TRIESTE-STYLE FISH STEW)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put the sea bass on a flat surface and cut it crosswise into one-and-one-half-inch pieces. Repeat with the striped bass. Set both fish aside.
- Cut the cleaned squid into one-inch lengths. Set aside.
- Cut each lobster tail crosswise into three or four pieces.
- Heat the oil in a very large casserole with a heavy bottom and, when it is hot and almost smoking, add the onions. Cook, stirring constantly, until the onions are golden brown, about 10 minutes. Take care not to burn.
- Arrange the pieces of sea bass, striped bass and lobster tails in the casserole. Cook, turning the pieces occasionally, over high heat about three minutes. Add the vinegar and stir. Cover and cook about one minute.
- Add the fish stock and bring to the simmer. Cover. Cook about five minutes.
- Add the marinara sauce and cover. Cook three minutes.
- Add the squid, salt and pepper to taste and partly cover. Let cook eight minutes.
- Add the shrimp, clams and mussels and cook five minutes longer, or just until the mussels and clams open. Serve with portions of polenta.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 22 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 4 grams, Sodium 1402 milligrams, Sugar 5 grams, TransFat 0 grams
MUSSELS TRIESTINA
This is my favorite way to eat mussels. It is how we cook them in Trieste and the surrounding area. Prepare this only when the mussels are super-fresh, and you will taste the sea in your mouth, made all velvety by the bread crumbs. I love dunking the crusty bread in the sauce. If there are any leftovers, remove the mussels from the shells and return them to the sauce; tomorrow you'll have a great pasta-with-mussels dish.
Yield serves 4 to 6
Number Of Ingredients 11
Steps:
- Heat 4 tablespoons of the olive oil in a large Dutch oven over medium-high heat. Add the sliced garlic, and cook until garlic is sizzling and just golden around the edges, about 2 minutes. Add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle in the bay leaves and salt. Push the vegetables aside and make a dry "hot spot," then add the peperoncino and let it toast for a minute. Pour the white wine into the pot. Bring to a boil, and cook until the wine is reduced by half, about 3 to 4 minutes.
- Once the wine has reduced, add the mussels and scallions. Stir, and adjust the heat so the sauce is simmering. Cover, and simmer until the mussels open, about 5 minutes.
- Most of the mussels should have opened (discard any that have not). Sprinkle with the parsley and bread crumbs. Drizzle with the remaining olive oil, and toss well. Transfer the mussels to a serving bowl, and pour the juices over the top. Serve immediately.
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