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Genoese seafood recipe from of 27-07-2017 [Updated on 27-07-2017]
There Genoese of the sea it is the variant of the more classic Genoese pasta. The recipe always includes a base of onions but in this version of the dish there will be mussels, clams and shrimps to make the sauce different and even richer! This first seafood dish is very popular in restaurants in Naples and I, when I find it on the menu, I take it to go without fail because it is really delicious. If you have never heard of Genoese di mare you absolutely must prepare and taste it, with a few ingredients and following the recipe step by step, you too will bring a first course to the table. The Genoese seafood slaps (other way to call paccheri) they are really super, try the recipe and let me know;)
How to make the sea Genoese
Start the recipe by peeling the onions, then cut them into slices and then in half.
Brown a chopped onion, celery and carrot in a pan with oil.
Then add the onions and a little salt.
Simmer the onions with a lid, adding a ladle of hot broth at a time, for about 2 hours. The onions should become like a cream.
Clean the seafood well and open them in a pan with a lid.
Shell the seafood (leaving a handful aside with the conghiglie) and set aside the filtered cooking liquid
Now add the seafood and shrimp
Mix the ingredients, add the cooking water and cook together for about 10 minutes.
Meanwhile, cook the pasta in boiling salted water, drain it al dente and transfer it with the sauce.
Turn over gently.
Your Genoese from the sea is ready to be brought to the table.