Seafood Extravaganza - Estravaganza di Pesce

This Labor Day weekend we had a seafood feast and we sent summer out with a bang. 

No, it was not a clambake.  We did not have the pleasure of eating on the beach within the sound of ocean waves, but simply a feast in our own backyard shared with friends and family.






Anchovies alla Ligure

1 1/2 lb. fresh anchovies
1/4 cup of extra-virgin olive oil
1 red onion minced
1 cup crushed tomatoes
1 can of pitted black olives

Clean and fillet anchovies.  Chop onion.  In a baking pan, lightly oiled, put the onion.  Add the anchovies in a single layer.  Cover them with tomato and olives.  Add salt and pepper to taste.  Bake in a preheated 325 degree oven for 15 to 20  minutes.  Leave to rest and serve lukewarm.

All photos - Copyright - ©2011 - La Casa e Il Giardino – picasaweb

Acciughe alla Ligure

Stuffed Mussels alla Pugliese

2 lb. mussels, rinsed and debearded

1 cup of tomato pulp

1/2 cup breadcrumbs

1/2 cup Parmigiano Reggiano

2 cloves of minced garlic

1/2 cup extra-virgin olive oil

basil and parsley minced

salt and black pepper to taste

Cozze Farcite alla Pugliese



In a pot, add the mussels with a little water, cover and cook for 10 minutes on high heat.  Eliminate the shells without the mussels.  Puree' the tomato pulp with the oil, cheese, breadcrumbs.  Add the basil and parsley.  Add black pepper and minimal salt.  Distribute the mixture over each of the mussel.  Place the stuffed mussels in a baking pan with a few tablespoons of water at the bottom and bake them in a preheated oven for 10 minutes.

Clams with Garlic, Parsley and Peperoncino

   24 littleneck clams, scrubbed

    2 cloves of garlic

    1/2 cup extra-virgin olive oil

    1/2 cup chopped parsley

    2 small red peperoncini

Clams with garlic, parsley and peperoncino

Place the clams in a pot and cover with water and salt for a minimum of 2 hours in order to remove the sand.

In a small pot heat the olive oil.  Add the minced garlic and chopped peperoncino and cook until the garlic is lightly brown about 1 minute.  Add the clams, cover and simmer until the clams open.  Discard any clams that don't open.  Add chopped parsley.

Serve with toasted bread.

Cavatelli con Cozze e Peperoni - Cavatelli with Mussels and Peppers

A very quick dish for dinner: add peppers to the traditional cavatelli with mussels and in half- hour you will have a new and delicious dish.

All photos - Copyright - ©2012 - La Casa e Il Giardino

Ingredients:

1/2 lb. fresh cavatelli
1 lb. of mussels
1 red bell pepper
1/3 lb. of small tomatoes
1 clove of garlic
Sprig of basil chopped
1/2 cup white wine
4 tablespoons of extra-virgin olive oil
Salt and pepper to taste

Roast the bell pepper. Remove skin and seeds and cut into strips.
In the meantime, clean the mussels eliminating their beards and rinse thoroughly under running water, 
In a medium pan heat the oil and garlic.  Add the mussels and white wine.  Cover and cook until mussels open. 
Remove from the heat, eliminate the shells and filter the water. (I always keep a cheese cloth handy).
Cook the cavatelli in salted water. 
In a large pan add the mussels and their water, pepper, basil and small tomatoes cut in half.  Drain the cavatelli and season with sauce.  Salt and pepper to taste.