How to cook Pancotto Recipe from Viareggio
"Pancotto Recipe from Viareggio ,Ingredients: ,How to Make Pancotto Recipe from Viareggio: "
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Pancotto Recipe from Viareggio |
Dalgano - Italian Food | Pancotto from Viareggio is a recipe that was born poor but brings with it the taste of good things. A very tasty single dish based on mussels, bread, and tomatoes with a good aroma of garlic and oil. Traditional and familiar nautical dishes that make for the perfect meal for a gourmet dinner with friends.
Pancotto Viareggio is a delicious single dish from the Tuscan sailing tradition. It was born as a bad and restorative dish: crusty bread cooked with tomatoes, garlic, oil, and chili peppers and enriched with paranza fish available to sailors and fishermen.
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Ingredients:
- 2 cloves of garlic
- 500 gr tomatoes
- 400 gr squid
- 400 prawns
- 200 grams of scallops
- 8-10 slices of plain Tuscan bread
- 1 red bell pepper
- 1 tablespoon tomato paste
- 1 cup dry white wine
- white fish cartoon
- parsley
- extra virgin olive oil
- salt
How to Make Pancotto Recipe from Viareggio:
- Prepare all the ingredients you need to make Viareggio pancotto. Break the bread slices and soak them in a bowl of water for at least an hour. Meanwhile, clean all the fish: peel the prawns and remove the black back fillet, clean the squid and cut into ordinary pieces, put the scallops in cold salted water.
- Prepare the fish stock, according to the basic recipe and also use shrimp shells. Finally, drain the clams from the cleaning water, rinse under running water and leave open over high heat in a covered saucepan.
- Once everything is ready, heat a lot of oil in a large skillet and fry a clove of garlic and a piece of chili. Add tomato paste diluted in a little hot water, a glass of wine, and simmer over high heat for a few minutes.
- Add the peeled, seeded, and chopped tomatoes and stir, then add the peeled squid and scallops.
- Squeeze the bread well, add it to the sauce and cook for about 30 minutes, sprinkling occasionally with the fish stock. One minute from the end of cooking, add the prawns and a sprig of finely chopped fresh parsley. Serve the pancotto di Viareggio hot or warm at the table.