1 minute read
Cacciucco
A ROBUST SEAFOOD STEW
Ingredients 1 loaf artisan bread (roughly 12 slices) 1 tsp garlic powder 1 tsp olive oil 2 onions, diced 4 garlic cloves, minced 6 celery stalks, diced 2 Tbsp parsley 2 tsp sage 1 tsp red pepper flakes (less if you are sensitive to heat) 4 tomatoes diced fine, (roughly 4 c) 1 1/2 c water 1/4 c red wine vinegar 1 tsp salt 3 lbs mixed fish and/or seafood cut to bite-sized pieces (shrimp, mussels, clams, scallops, etc) Instructions
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6. Preheat oven to 275F. Cut bread into 1” cubes. Place cubes on a baking sheet. Spray the bread lightly with cooking spray and sprinkle with garlic powder. Toast in the oven for 20 minutes, or until dry. In a large cast iron pot (or other soup pot) heat oil. Add onions, garlic, celery, parsley, sage, and red pepper flakes. Sauté over medium heat until onions begin to soften, 5 min. Add tomatoes, water, vinegar, and salt, and bring to a simmer. Chop seafood into bite-sized pieces, and add to the soup. Simmer until the fish is cooked through, 10-15 min. (If using clams or mussels add in the last 5 minutes of the cooking time.) To serve, place croutons in the bottom of each bowl and ladle warm stew over top.
The Story Behind the Famous Pepperoni Pizza
Italian cuisine is characterised by its simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Ingredients and dishes vary by region. Many dishes that were once regional, however, have proliferated with variations throughout the country. This pizza was created in 1899 when Queen Marghereta was visiting Naples to get away from a cholera epidemic that was ravaging northern Italy.
Usually this pizza is made with basil, mozzarella cheese and tomatoes in imitation of the colors of the Italian flag.Over time, delicious additions like pepperoni have transformed the original dish.
