Inspired by Cozze alla Tarantina, a typical dish of the city and the province of Taranto, and a favorite throughout Italy. The dish is usually prepared with mussels in their shells and crusty bread on the side. I decided instead to take alla Tarantina as my inspiration for my seafood recipe below.
BT's Pasta Alla Tarantina
Ingredients:
2 cups diced fresh tomatoes
1/2 pound (250 grams) prawns - shells on, heads removed
1/2 pound (250 grams) white flesh fish such as cod or grouper - cut into cubes
1/2 pound (250 grams) mussel meat
1 pound (500 grams) dried pasta - any shape you prefer
1/4 cup olive oil
6 cloves garlic
2 red, fresh peperoncino chilis
1/4 teaspoon dried peperoncino flakes
1/4 teaspoon ground cloves
1 teaspoon oregano
1 bay leaf
1 cup white wine
1 cup filtered water
1 teaspoon sugar
1 small bunch fresh parsley
1 teaspoon kosher salt
ground black pepper
Directions:
Turn oven to 400 F (200 C)
Into an ovenproof dish add tomatoes, garlic, two kinds of peperoncino, oregano, bay leaf, clove, sugar, salt, pepper and olive oil
Toss ingredients until tomatoes are thorough coated
Place in the oven and roast for 30 minutes
Remove from oven and let cool for 5 minutes
Using a sieve over a bowl, strain liquid from tomato mixture
Reserve liquid
Remove bay leaf from roasted tomatoes and discard
Place roasted tomatoes in a bowl and reserve
Bring water to boil for pasta and cook according to instructions on package
Add reserved tomato liquid and wine to a heavy gauge saucepan
Place pan on burner and turn heat on to medium
When broth just begins to bubble, add fish and seafood
Turn heat down to low and simmer for 2-3 minutes
Add roasted tomato mixture and heat thoroughly
When pasta is cooked al dente, toss with seafood
Garnish with chopped parsley
Enjoy! !בתיאבון
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