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Julho 31, 2010 | Visitas: 14
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Cacciuco alla Livornese

  • 4 Tbs. Extra Virgin olive oil
  • 1 Med. onion, finely chopped
  • 1 Stalk celery, finely chopped
  • 1 Med. carrot, finely chopped
  • 4 − 8 Calamari, cleaned and chopped into rings
  • 1 Cup dry red wine
  • 1 28 oz. can Italian plum tomatoes
  • 1 Lb. mussels, cleaned and de−bearded
  • 1 Dozen littleneck clams
  • 1 Cup water
  • 1 Doz. medium shrimp, peeled and de−veined
  • 1 Doz. sea scallops (optional)
  • 2 Lb. assorted firm fleshed fish (Haddock, schrod, cod, monkfish, etc.) cut
  • into large chunks

  1. Tbs. flat leaf Italian parsley, finely chopped
  2. Freshly ground black pepper
  3. Heat the olive oil over moderate heat in a four to six quart pot, then add
  4. the onion, celery and carrot, stirring as they go in. Saute the vegetables
  5. until they become soft and slightly browned−−about ten minutes.
  6. Raise the heat to high and add the calamari. Saute, stirring constantly,
  7. until they become purple and begin to brown slightly−−two or three minutes.
  8. With the heat still on high, add the red wine, scraping the bottom of the
  9. pot for any bits of vegetables that may have caramelized. Boil for a minute
  10. or two in order to evaporate the alcohol. Reduce the heat to low, and, with
  11. the pot off the stove, add the tomatoes, crushing them with the back of a
  12. fork as they go in.
  13. Return the pot to the stove and bring the calamari/tomato/wine mixture to
  14. the simmer. Simmer gently while you prepare the mussels and clams. In a
  15. separate four to six quart pot, add the mussels, clams and water, then bring
  16. to the boil. Cover the pot, lower the heat to medium and allow the shellfish
  17. to steam for about five minutes, or until their shells open. Discard any
  18. that have not opened. When they have finished steaming, remove the pot from
  19. the stove and remove the shellfish with a slotted spoon, reserving the
  20. steaming liquid. When the shellfish are cool enough to handle, remove them
  21. from their shells.
  22. Add the shrimp and optional scallops to the simmering tomato mixture,
  23. Cacciuco alla Livornese 14
  24. raising the heat if necessary to maintain the simmer. Cook for approximately
  25. three minutes, until the shrimp begin to turn pink. Add the clams and
  26. mussels and their reserved steaming liquid, being careful at the end not to
  27. add any sand that may have precipitated to the bottom of the pot. Simmer for
  28. an additional three minutes, stirring gently once or twice.
  29. Add the fish, but do not stir the pot this time as it will cause the fish to
  30. break apart further. You’re seeking a finished dish with large chunks of
  31. fish in addition to the other seafood. Simmer for five minutes, then remove
  32. the pot from the heat.
  33. If using bruschetta, place a piece in each of four bowls, then ladle the
  34. soup over the bread, being careful to include a sample of each type of
  35. seafood you’ve cooked. Garnish each bowl with the freshly chopped parsley
  36. and a few grinds of black pepper. Serve at once.

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