Recipes from Livorno

Cacciucco to Livorno

500 grams of octopus
500 g of squid and / or cuttlefish
300g of cicadas sea or shrimp, lobsters
300 g or core Palombo
200 grams of fish soup (scorpion, sparlotti, Weevers)
300 g of mussels
500 grams of ripe tomatoes + 1 tablespoon preserves
1 cup oil
1 glass of red wine
garlic, hot pepper, sage
Tuscan bread stale

Preparation:
Soffriggere in half of oil in a clay pot, garlic, chilli peppers and sage. Once the garlic is imbiondito, immerse octopus cut into pieces and cook slowly. After about twenty minutes to add the cuttlefish and squid, wet with wine and add preserves. In another pan to soffriggere Palombo with the garlic and then the fish soup, tomato and some 'water.
Make cooking a fish and join in biggest pot with shellfish and seafood. When the cotttura is completed, coating the bottom of a bowl with slices of toast and garlic, pour the cacciucco and serve.

Mullet at Livorno

12 mullet, ½ onion
1 clove of garlic
a handful of chopped parsley
a bay leaf
a little flour
a glass of dry white wine
olive oil
salt and pepper

Preparation:
Clean, wash and dry the mullet, flour and put them in a large frying pan with oil already hot. Turn gently, add salt and wine, finely chopped onion, garlic hulled, bay leaves and pepper. Leave narrow somewhat 'fund and add tomatoes peeled and chopped. Cook on low flame for a few minutes by covering with a lid. Serve with a shower of chopped parsley.

Cuttlefish in zimino

Ingredients for 6 persons:
500 gr. of fresh beets
600 gr. cuttle media measurement
1 stalk celery
1 medium onion
1 bunch of parsley
1 cup dry white wine
250 gr. a bunch of ripe tomatoes
Extra virgin olive oil
Sea salt
Black pepper

Preparation:
Clean and wash the cuttlefish and preparatele cutting into pieces fairly large.
In a prepared casserole Meanwhile, a fund of oil and an abundant soffritto with the onion, celery and parsley. Do brown and, when it is withering, add the chard cut into large pieces that have previously washed and private coasts.
To unite all 1 glass of dry white wine, cover and cook for 10 minutes.
You can add the cuttlefish taking care of salt and pepper, cook for another ten minutes and finally joined the tomatoes you bunch of private first half and then cut into pieces of average size. Cook at medium heat for 40 minutes (cooking depends on the size of the pieces of squid that you cut, if they are too big and then cooking longer, add 1 cup water and adjust salt). If you liked the chili complete the dish!

Atri dishes of Livorno

Specialty seafood

• Salt cod and cod with onion, tomato and potato
• Tellin to Livorno with eggs and chilli
• Bavette on fish
• Spaghetti with sea urchins

Specialty ground

• Leghorn hen to
• Zuppa campagnola
• Tripe to Livorno
• Bordatino
• Torta di ceci
• Fried Artichokes