Cacciucco - Rock fish stew

Ingredients: 1.5Kg strong white bread, 600g small rock fish (to make the broth), 1 red onio, 2-3 garlic cloves, parsley, nepitella, 1.5Kg medium or large fish (for example, scorpion fish, stargazer fish, smooth hound shark or conger eel), 2 cuttlefish, 2 octopusses, 6 small shore crabs, 500g mussels, 400g cockles, 300g clams, 1 glass tomato passata, 1 tube (135g) tomato paste, 1 cup white wine, 1 cup oil, peperoncino to taste.

Preparation:

Put the rock fish on to boil in a litre of water. cover and cook for 30 minutes, then sieve or grind them up finely.
Chop the garlic, parsley, onio, nepitella and peperoncino together and sauté on low heat in a large pot with enough oil to cover the botton for 30 minutes.
Add the octopusses and the cuttlefish, cut in pieces, one after the other.
Leave to cook for another 10 minutes. Add the tomato paste and wine and leave the wine to evaporate for a few minutes. Then mix in the tomato passata and reduce for about 10 minutes.
Now pour the previously prepared rock fish broth into the pot and add the other fish, crabs, mussels, clams and cockles.
Cook for 20-30 minutes. Toast the sliced bread. Rub the garlic cloves over them and lay in a large dish. Pour the soup over the slices of toast and arrange a few pieces of the fish and other components on top.

Penne alla scogliera - Penne with shellfish

Ingredients: 600g penne pasta, 200g scampi, 150g peeled prawns, 300g cockles, 2 spring onions, 2 cloves garlic, 10 mussels, 1 small octopus, 3 ripe tomatoes, 2 tbsp oil, 1/2 glass white wine, salt, parsley and crushed chilli.

Preparation: clean all the shelflfish, wash the scampi and prawns and cut the octopus into small pieces. Prepare a mixture of chopped garlic, spring onions and parsley and put on to brown in a frying pan with 2 tablespoones oil for 10 minutes. Add the shellfish, octopus, scampi, prawns, chopped tomato to the sauté and cook it all for 15 minutes. Then add the crushed chilli and white wine and leave to cook until the wine has evaporated.
Boil the penne, drain well and toss in the apn with the other ingredients.

Taglierini fatti in casa con salsicce, rape e fagioli - Home-made taglierini pasta with sausages, turnips and beans

Ingredients: 500g flour, 4 eggs, 2 teacups (400ml) cooked cannellini beans, 4 turnips, 3 spring onions, 6 sausages, 1/2 glass oil, 1/2 glass white wine, 4 round ripe tomatoes, some stock cube broth.

Preparation: Make the dough for the pasta with the flour and the eggs, kneading them for about 3/4 of an hour, then roll out very thin and cut into strips as wide as a finger.
Wash the turnips and slice thinly. In a large pan put the oil, the sliced spring onions, the wine and 4 tablespoons of water. Cover the pan and cook on moderate heat for 30 minutes. Now, make a little stock cube broth and keep it ready and hot so that you can add a little to the pan if the contents get too dry.
After 30 minutes add the tomatoes, beans and sausages, then continue to cook on moderate heat for 20 minutes. The resulting sauce should not be too dense.
Cook the taglierini for 7 minutes in at least 2 litres of salted water, drain and toss in the pan, and you will long remember Adua Grandmother!