zuppa DI Cozzie
zuppa DI Cozzie

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, zuppa di cozzie. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

zuppa DI Cozzie is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. zuppa DI Cozzie is something which I have loved my whole life.

Zuppa serale economicaWatch this video on YouTube Nella zuppa economica domenicale parliamo del disorientamento dei risparmiatori. Con Leopoldo Gasbarro, curatore di Economia e Finanza e. La zuppa di cozze è un piatto tipico napoletano, uno dei capisaldi della cucina partenopea. Per prepararla bastano pochissimi ingredienti: pomodori, aglio e prezzemolo.

To get started with this particular recipe, we have to prepare a few ingredients. You can have zuppa di cozzie using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make zuppa DI Cozzie:
  1. Make ready 200 g (6 1/2 oz) ripe tomatoes
  2. Make ready 1 kg (2 lb) black mussels
  3. Take 2 tablespoons olive oil
  4. Prepare 40 g (1 1/4 oz) butter
  5. Take 1 leek, white part only, finley chopped
  6. Prepare 3 cloves garlic, cruched
  7. Prepare pinch saffron threads or powder
  8. Take 1 tablespoon finely chopped fresh coriander or parsley
  9. Take 1 small fresh red chilli, finely chopped
  10. Prepare 2/3 cup (170 ml/ 5 1/2 fl oz) dry white wine

Piatto classico di mare napoletano Zuppa Di Cozze. Infatti la zuppa di cozze è un piatto tipico del giovedì santo, gustato di sera, prima di uscire a fare lo struscio, ovvero la passeggiata fatta per visitare i Sepolcri nelle chiese. PagesBusinessesFood & BeverageRestaurantSeafood RestaurantAntonio "Le Sinine" Trattoria & RistoranteVideosZuppa di cozze. La zuppa di legumi è un primo piatto nutriente e sano, una minestra da gustare calda nelle rigide La zuppa di legumi si prepara con fagioli di diverse tipologie come borlotti, all'occhio, cannellini, neri.

Instructions to make zuppa DI Cozzie:
  1. Score a cross in the base of each tomato. Place in a heatproof bowl and cover eith boiling water. Leave for 30 second, transfer to cool water, drain and peel away from the cross. Cut the tomatoes in half, scoop out the seeds with a teaspoon and finely chop the flesh.
  2. Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels, or open ones that don't close when tapped on the beach. Rinse well.
  3. Heat oil and butter in a large saucepan and cook the leek and garlic over low heat until the leek is soft but not brown. Add the saffron, coriander or parsley and chilli and cook, stirring, for 1-2 minutes. Increase the heat and the wine. Bring to the boil and cook for 1-2 minutes, then add the chopped tomato and 1 cup (250 ml/8 fl oz) water. Cover and simmer for 20 minutes.
  4. Add mussels to the pan and cook, covered, until they are opened. After 4-5 minutes, discard any unopened mussels. So the soap is not too crowded with shells, remove one third of the remaining mussels, remove the mussel meat and add to soup. Discard the empty shells. Season, to taste, with salt and pepper. Serve immediately with crusty bread.

PagesBusinessesFood & BeverageRestaurantSeafood RestaurantAntonio "Le Sinine" Trattoria & RistoranteVideosZuppa di cozze. La zuppa di legumi è un primo piatto nutriente e sano, una minestra da gustare calda nelle rigide La zuppa di legumi si prepara con fagioli di diverse tipologie come borlotti, all'occhio, cannellini, neri.

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