Italian shellfish recipes
10 Italian shellfish recipes, each written for this site and each saying what its method turns on.
- Brodetto, sourced from Italy. Mixed fish stewed with vinegar, each kind added in its own time so none of it overcooks. Fish, Shellfish.
- Cacciucco, sourced from Italy. A red-wine fish stew with its own broth made from the heads, ladled over garlic toast. Fish, Shellfish.
- Calamarata, sourced from Italy. Wide pasta rings cooked with squid rings cut to the same size. Shellfish.
- Cappon Magro, sourced from Italy. A Genoese pyramid of fish and vegetables built on soaked biscuit, each layer dressed separately. Fish, Shellfish, Egg.
- Cozze allo Zafferano, sourced from Italy. Mussels opened in wine, with saffron steeped in their own liquor rather than added dry. Shellfish.
- Fregula, sourced from Italy. Semolina rolled into beads by hand and toasted before it is cooked. Shellfish.
- Fritto Misto, sourced from Italy. Mixed seafood floured in semolina and fried in batches, each thing timed on its own. Fish, Shellfish.
- Pizza ai Frutti di Mare, sourced from Italy. Seafood kept out of the oven almost entirely, and no cheese. Shellfish.
- Spaghetti alle Vongole, sourced from Italy. Clams opened in the pan, their liquor emulsified with oil and pasta water. Shellfish.
- Tiella, sourced from Italy. Raw layers in an open dish, the rice cooking in the liquor the mussels release. Shellfish.
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