Passatelli in brodo di vongole
• 200 g (1 cup) breadcrumbs (from stale bread)
• 200 g (1 cup) grated Parmigiano Reggiano
• 50 g (1/2 cup) flour
• 4 eggs
• 1 tsp nutmeg
• Lemon zest from a 1/4 of a lemon
• Salt and pepper to taste
Ingredients (brodo / broth)
• 1lb clams
• 1 garlic clove
• 1/2 chopped onion
• 1 sprig of rosemary
• 4 tbsp. (2 oz) extra virgin olive oil
• 1/2 cup (125 ml) white wine
Put all the ingredients in a large bowl and mix together until the texture is smooth and compact. Wrap the dough with plastic wrap, and let it rest for about 4-5 hours. When ready, divide the dough in two, and using a passatelli presser (or a potato ricer), press all the dough through. Then place the passatelli on a tray and set aside.
In a large pan, heat oil and garlic clove, then incorporate the onion and cook until golden. Add the clams, rosemary, and wine. Allow the wine to evaporate (add some water if needed). Once the clams start opening, remove pan from heat, and separate the clams from the broth. Take half of the clams out of their shells and set aside.
Cook the passatelli in boiling water for 2 minutes, then drain them and place them in the frying pan with the clam broth. After cooking them for 1 minute in the broth, add half of the clams. Transfer the broth and passatelli to a serving dish, and garnish with the remaining clams, a drizzling of extra virgin olive oil and parsley.
Brodetto di pesce alla Senigalliese
• 4 small blue crabs / piccoli granchi blu
• 1lb grouper / cernia
• 1lb clams / vongole
• 1lb mussels / cozze
• 4 whelks / buccini
• 2 squids cut in 1-inch pieces /
seppie tagliate in pezzi da 1-inch
• 1 whole mackerel cut in 4 /
sgombro intero tagliato in 4
• 1lb of skate / razza
• 8 shrimp / gamberi
• 1 red onion, finely chopped /
cipolla rossa, finemente tritata
• 3 cloves of garlic, finely chopped /
spicchi d’aglio, finemente tritati
• 1 cup extra virgin olive oil / olio extravergine d’oliva
• ½ cup white wine / vino bianco
• 3 tbsp. of white vinegar / aceto bianco
• 1 tbsp. tomato paste / concentrato di pomodoro
• 1 cup San Marzano canned tomatoes /
pomodoro San Marzano in scatola
• 1 bay leaf / foglia d’alloro
• 1 tsp. thyme / timo
• 1 tbsp. chopped parsley / prezzemolo tritato
• Salt and chili / Sale e peperoncino
Heat olive oil with garlic and onion. Once golden, add the crabs, whelks and tomato paste. Cook for two minutes or until the paste starts sticking to the bottom of the pan. Pour in the vinegar and let it evaporate, then pour in the wine and let it evaporate as well. Add the San Marzano canned tomatoes, letting them cook for a couple of minutes.
Incorporate the bay leaf, thyme, skate, squid, mackerel, and shrimp. Cover and cook for 7-8 minutes. Then add in the clams, cover again, and cook for 5-6 minutes. Once the clams start opening, add the mussels, cover and cook for another 5 minutes.
Once the mussels are open, the broth is ready. Transfer to a serving dish, add the parsley and drizzle with extra virgin olive oil. Let it rest for 5 minutes before serving. Enjoy with grilled bread.