Italiano
The recipe of the traditional Neapolitan cuisine.
In Naples , the Thursday evening preceding Easter, after finishing the Tomb is a tradition to stop at one of the local characteristic Neapolitan to enjoy the historic mussel soup ; flat “fake poor ” rich in flavor , is served on wheat fresella wet with the juice of this fantastic soup.
Ingredients for 4 people: 1 kg of cleaned mussels , octopus 1 500 g, 500 g or maruzzielli clams , olive oil, salt, 1 red pepper, garlic, parsley , 1 can of peeled tomatoes 1 kg , 4 freselle .
Making of recipe.
Clean thoroughly wash the mussels and place in a pan with a lid, without another word. Cook over medium heat until they open them all. Keep these mussels and their water , appropriately filtered . Do the same for the clams in a separate pan .
Boil the octopus in a little boiling salted water and , once cooked, keep it aside along with its cooking water.
We prepare the spicy oil : Heat 4 tablespoons of oil in a pan and fry the chilli and tomato (we’ll use the most liquid of the tomatoes ) over low heat for 10 minutes. Filter this sauce and set aside .
Proceed with the preparation of soup : in a pan ( preferably earthenware ) heat 8 tablespoons of olive oil and let it fry the garlic gently . Add the chopped tomatoes . Season with salt and cook for 15 minutes. Add filtered water octopus , clams and mussels. Bake for another 10 minutes. Now we can put the octopus into pieces in the soup and the seafood deprived of the valve empty .
We heat well and add the finely chopped parsley .
Serve in a bowl : the fresella rests on the bottom of the pot and then gets wet with plenty of the broth of the soup. Complete the dish with abundant shellfish, octopus and a “tour” of spicy oil , essential .
Source: www.brigatadicucina.it
- Zuppa di cozze
