paccheri al pistacchio

Recipes Versiliese, curiosity for tourists!

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  • 3 kg. assorted seafood, small and large (Gallinelli, cuttlefish, octopus, octopus (possibly rock, or dogfish Palombo, drag, redfish, cicadas, horse mackerel, red mullet)
  • 800 gr. of peeled
  • half liter of oil
  • 6 cloves of garlic
  • 2 chillies
  • preserves
  • 4 leaves of sage
  • half a liter of red wine
  • 1 onion, parsley, salt and pepper.

BREAKDOWN OF RECIPE: Wash and clean the fish, leaving smaller ones whole, cut in large pieces. 1 tablespoon oil for each person in a pot with garlic and onion and sage. Soffriggere and put the cuttlefish and octopus, to flavor and cook a pot covered for a few minutes dipping with a rich wine and let evaporate. Combine water, preserves and tomatoes and cook for another 30 minutes. Soffriggere with a little more oil chopped onion and garlic, add the remaining wine, tomatoes and water, bring to boil almost everything and then adagiare fish with bones and cook slowly over low heat for 10 minutes, add salt and red pepper enough. Toast slices of bread possibly homemade. Serve, combining different types of fish bowl at the center table, sprinkle with a handful of parsley, so you can taste each type separately in dishes where will be arranged slices of paneabbrustolite.



  • 300 grams of sweet chestnut flour
  • 40 grams of pine nuts
  • 40 g of walnut kernels
  • 50 gr of grape plaice
  • rosemary, olive oil, salt.

PREPARATION: scour the chestnut flour, then in a bowl, mix slowly, still stirring, with about half a liter of water. A batter should be fairly liquid and without lumps. add two tablespoons of oil, a pinch of salt, grapes plaice, first found in warm water and mix well, pour into a pie dish unta. sprinkle the surface with the kernels of walnuts chopped, the pine, the needles of rosemary and a little oil. put in oven, a medium heat (180 ?) and cook for about 30 minutes.