Marisa Dubbini Rubini, chef of the Ristorante Emilia (Portonovo, Ancona), suggests us this typical Portonovo’s area seafood recipe.
Ingredients for 4 people
350 grams of spaghetti 1 kg of “moscioli” (mussels) from Portonovo 1 glass of extra virgin oil of olive 2 spoons of concentrated tomato sauce, 2 spoons of minced parsley , 1⁄4 of minced onion, salt, pepper The wild moscioli live in that area of the coast that goes from Pietralacroce till the border between Sirolo and Numana, with the Portonovo bay in the center, and they represent one of the Slow Food protections.
Let dry out the onion in extra virgin oil of olive, add the concentrated tomato sauce, 1 spoon of minced parsley, ½ liter of water , a pinch of salt, a bit of pepper, and cook till it decreases. Wash very well the mussels and cook them in a pot over a fast heath, till they will open. Filter the liquid and save it for later, then take away the shells starting from the peduncle that kept the mussels attached to the rocks (rip the extremity near to the bigger part of the mussel). Mince roughly the mussels and add the sauce with a glass of their filtered liquid. Cook the spaghetti al dente, drip them and put them in the pot with the mussels’ sauce. Before serving, sprinkle the spaghetti with the rest of the minced parsley.
Casal di Serra, Verdicchio dei Castelli di Jesi Classico Superiore Doc 2011 - Umani Ronchi Elegant, fresh, aromatic.
Taken from “Civiltà del Bere”Return to the list