Pesce e frutti di mare

Pesce e frutti di mare

By
Luca Lorusso, Vivienne Polak
Contains
10 recipes
Published by
Hardie Grant Books
ISBN
9781742708775
Photographer
Alicia Taylor

Puglia is blessed geographically, as it lies between the confluence of the Adriatic and Ionian seas. And, being a peninsula, no one is very far from the water. There is a huge variety of seafood that is brought daily to the numerous fish markets and waterfront stalls (bancarelle) in Bari, Taranto, Brindisi, Gallipoli and Vieste, among other places – mussels, oysters, octopus, calamari, scallops, whitebait, sea urchins, sardines, anchovies and clams are just some of the delights from these waters.

Historically the Pugliesi were great sailors and fishermen and naturally looked to the sea to supply themselves with produce for their kitchens. The crystal clear, azure waters along the coastline are dotted with grottoes, small inlets and rocky outcrops, which are the perfect places to find fish and seafood.

The seas that converge at Taranto are famous mainly for mussels and oysters. Mussels are eaten raw, stuffed, grilled or in the famous tiella (bake) with potatoes and rice.

Our cured salmon and prawn carpaccio are easy to prepare and brilliant when entertaining; freshness is always the key. Simply lavish with a squeeze of lemon, a drizzle of extra-virgin olive oil and some freshly ground black pepper on raw oysters, or thinly sliced fish.

From simple carpaccios to shellfish gratins and barbecued whole fish, this chapter celebrates the Pugliese bounty from the sea.

Recipes in this Chapter

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