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It is made with classic cooked mussels prepared with parsley, onion, bay leaf, white wine, and olive oil and seasoned with L'Aquila saffron sauce. [1] Although saffron is cultivated in Abruzzo, it is not a typical ingredient in the cuisine; this dish is "one of the rare examples", according to Anna Theresa Callen. [2] [3]
Mussels of Vasto: mussels stuffed with a mixture of breadcrumbs, garlic and parsley, olive oil, lemon juice, and tomato sauce; Mussels with saffron: steamed mussels prepared with parsley, onion, bay leaf, white wine, olive oil, and saffron sauce
Pasta con i calamari, with squid sauce, cooked with white wine; There are many more varieties, for instance spaghetti with a white sauce of Mediterranean cod. Sometimes the traditional dishes of pasta with legumes can be mixed with seafood, so there are, for instance, pasta e fagioli con le cozze (lit.
One starter not to skip is the restaurant's zuppa di mussels, a large shareable dish of mussels cooked in red or white broth with garlic, white wine, and herbs. 7. Il Fornaio
Reviewers give high marks to the house-specialty Seafood Angelina, which includes shrimp, scallops, baby clams and mussels on fettuccine in a white-wine cream sauce. Ryan M./Yelp Texas: Saviano ...
Try these recipes for steak, pasta, dessert and more — and, of course, feel free to sip on a glass as you cook. 22 wine-infused recipes — from pasta to cake — in honor of National Drink Wine Day
Add the wine, then add the squished tomatoes, tomato puree, chili, the reserved mussel liquor, 1 cup of water, and 1 teaspoon salt. Let the liquid come to a simmer and tweak the heat to maintain a gentle simmer for 5 minutes, stirring occasionally. Cook the mussels: Add the mussels to the pot in one or two tightly packed layers.
A Genoa pasta dish, made with trenette pasta (a dried pasta similar to flat spaghetti), with pesto sauce: Troccoli al ragù di seppia: Apulia: A Daunians pasta dish, made with troccoli pasta (a local variant of spaghetti alla chitarra), with a ragù sauce based on cuttlefish: Troccoli con pomodori secchi, acciughe e mollica: Apulia