Viareggio Pancotto Penne with provolone

The pancotto from Viareggio it is a recipe that is born poor but brings with it the taste of good things single dish very tasty based on shellfish, bread and tomato with the scent of garlic and good oil. A dish of the seafaring tradition and familiar that becomes a perfect dish for one dinner with friends gourmets.

Ingrediants

  • 2 cloves of garlic
  • 500 g of tomatoes
  • 400 g of squid
  • 400 of prawns
  • 200 g of clams
  • 8-10 slices of unsalted Tuscan bread
  • 1 red pepper
  • 1 tablespoon of tomato paste
  • 1 glass of dry white wine
  • white fish cartoon
  • parsley
  • extra virgin olive oil
  • salt

How to prepare: Viareggio pancotto

The pancotto from Viareggio it’s a tasty one single dish of the Tuscan seafaring tradition. Born as a poor and recovery dish: dry bread cooked with tomato, garlic, oil and chilli pepper and enriched by the paranza fish that sailors and fishermen had available.

Over time, the recipe has clearly changed and has become, as often happens, a real delicacy. With i fresh squid, i shrimp and the clams, our pancotto alla viareggina it is an exquisite dish, quite simple to make, to enjoy with the family or to prepare for one dinner with friends.

In Tuscan cuisine there are not a few recipes that involve long cooking or “annealing”. They used to be a way of not wasting anything e reuse leftovers of other dishes. From here also famous dishes such as Pappa al pomodoro, Panzanella, acquecotte and various soups.

The bread, one of the cornerstone foods of Mediterranean diet, from a simple accompaniment or a way to reuse leftovers, it becomes more and more central at the table, the main ingredient of real recipes: we have selected 25 easy and delicious, sweet and savory all to try.

If, on the other hand, you are looking for other soups and stews based on fresh fish do not miss the Calamari alla marinara, the cuttlefish in zimino or the clam, courgette and saffron soup.

OTHER TASTY RECIPES: Savoy cabbage soup, Bread gratin, pumpkin and cheese, Savoy cabbage soup, pumpkin, spelled bread and dairy

Medium Run Preparation Time 30 min Cooking Time 50 min Soaking Time 60 min Servings 6

How to prepare: Viareggio pancotto

Preparation of Viareggio Pancotto - Phase 1

Preparation of Viareggio Pancotto - Phase 1

Prepare all the ingredients you need to make the Viareggio pancotto. Break up the slices of bread and soak them in a bowl of water for at least an hour. In the meantime, clean all the fish: shell the prawns and remove the black dorsal fillet, clean the squid and cut them into regular pieces, put the clams to drain in cold salted water.

Preparation of Viareggio Pancotto - Phase 2

Preparation of Viareggio Pancotto - Phase 2

Prepare the fish stock, according to the basic recipe and also using the shrimp shells. Finally, drain the clams from the purge water, rinse them under running water and let them open over high heat in a covered pan.

Preparation of Viareggio Pancotto - Phase 3

Preparation of Viareggio Pancotto - Phase 3

When you have everything ready, heat a generous round of oil in a large pan and brown the garlic cloves and a piece of chilli pepper. Add the tomato paste diluted in a little hot water, the glass of wine and boil over high heat for a few minutes.

Preparation of Viareggio Pancotto - Phase 4

Preparation of Viareggio Pancotto - Phase 4

Add the peeled tomatoes, seeded and cut into pieces and mix, then add both the squid and the shelled clams.

Preparation of Viareggio Pancotto - Phase 5

Preparation of Viareggio Pancotto - Phase 5

Squeeze the bread very well, add it to the sauce and cook for about 30 minutes, sprinkling every now and then with the fish stock. One minute from the end of cooking, add the prawns and a sprig of finely chopped fresh parsley.

Preparation of Viareggio Pancotto - Phase 6

Serve the pancotto di Viareggio hot or warm at the table.

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