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SEAFOOD IN POTACCHIO

Taste one of Franco's beloved recipe:

SERVES 4
800 g mussels, 800 g clams, 8 uncooked langoustines, 200 g cherry tomatoes halved skin on 4 cloves garlic finely chopped 1 tablespoon finely chopped flat parsley, 1 tablespoon finely chopped fennel fronds, 1 tablespoon finely chopped rosemary needles, 1 pinch chilli flakes salt and freshly ground black pepper to taste 1 glass dry white wine, 2 tablespoons extra virgin olive oil

roughly chopped parsley for garnish

 

Clean the mussels; remove the beards and scrub well. Discard any that are damaged. In a large frying pan fry the garlic, chilli and herbs briefly. Add the langoustines and cook until they have turned pink. Add the mussels and clams: when the mussels and clams have opened add the white wine and reduce a little over a brisk flame. Season with salt and freshly ground black pepper. Serve at once in shallow soup bowls. Sprinkle roughly chopped flat parsley on top and serve with plenty of Italian bread to mop up the juices.

 

Chefs note: “in potacchio” is a style of cooking peculiar to the Marche region of Italy, the word comes from the French word “potage”.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Location:
Gallery Hotel Recanati
Via Falleroni 85

Recanati - ITALY
 

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14-21 May 2016
ONE WEEK  
2400€ all inclusive!!!
 
INFO & BOOKINGS

Phone:  + 39.071.981914

Email:  info@ghr.it

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