MARE TARTUFO for 2
A great many regions of Italy are intensely diverse; the food from one city barely even echoing that of its neighbour. Tuscany is a little different, and a common thread certainly runs through the food of its major cities – Florence, Sienna, Lucca & Pisa, amongst others – and through the countryside in between. Livorno, a sort of renaissance Milton Keynes, is a rare exception; its food, less bounded by tradition, features bold and punchy flavourings; though it is nevertheless distinctively Tuscan, and fits well within the greater cannon of the cuisine; earthy pulses, bright and crisp vegetables, and rich aromatic seafood, here strongly punctuated with garlic and chilli. This is a part of Italy that has beguiled the British for centuries, and no doubt will continue to do so for many more.
For your meal you will need:
A large pan for boiling water
A frying pan for the sauce
A generous sized pot for the cacciucco
The detailed recipes for the dishes are here, but in essence:
- Warm the cacciucco base
- Bring a large pan of water to the boil for the pici
- Cook the pici, make the sauce, mix together & scoff
- Add the fish & shellfish to the cacciucco base and cook
- Grill the bread for a fettunta
- Dress the rocket & fennel salad
- Eat both
- Let the pie come up to room temperature, then eat this too
ALLERGENS: all packs are prepared in a mixed kitchen, we cannot guarantee the absence of ANY allergen. All packs of this dish contain dairy, gluten, alliums, eggs, celery, and nuts.