Wednesday, 2 March 2011


Mussels, the bliss of the gulf of La Spezia

Mussels, their same name testifying their strong... opposition to opening when raw, are one of Liguria's gastronomic cults - several festivals celebrate them throughout the region, do not miss the July fair in Olivetta San Michele (IM). the protagonists of a hundred recipes (from pasta dishes to frittate), they are at their best when stuffed , a typical preparation of the La Spezia area boasting a glorious history of mussel farming. The filling, a lavish mix of mortadella, prosciutto cotto, grated Parmigiano and eggs (make it one for each diner), pays tribute to the neighbouring Emilia region. Tied, the mussels are baked with tomato sauce (20 min.). Their shell shell removed, in Recco mussel balls are piked with stecchi (twigs). Wine matching: rosé, DOC Pornassio Sciac-trà.

No comments:

Post a Comment