L'Italo-Americano

THURSDAY, SEPTEMBER 8, 2022 www.italoamericano.org 26 L'Italo-Americano F r o m t h e c i t y o f T a r a n t o i n t h e region of Puglia comes this sim- ple but tasty take o n m u s s e l s , c o z z e a l l a t a r a n t i n a , o r M u s s e l s Taranto Style. Taranto has been famous f o r i t s e x q u i s i t e m u s s e l s since ancient times when t h e i r d e l i c i o u s n e s s w a s praised by such luminaries as Pliny the Elder. Taran- t o m u s s e l s a r e e s p e c i a l l y sweet and juicy, thanks to the special qualities of the sea on which Taranto lies, whose salinity is tempered by flows from underwater fresh water springs. Prepared in the Taranto manner, mussels are quick- l y s t e a m e d i n l i g h t l y s a u t é e d g a r l i c a n d w h i t e w i n e , t h e n t o s s e d w i t h a fresh tomato sauce and its own briny liquor. The dish is simplicity itself, quickly done with just a handful of i n g r e d i e n t s . B u t r e s t assured, the taste of cozze alla tarantina will not dis- appoint, even if you don't have access to the exquisite m u s s e l s o f T a r a n t o . A n d d o n ' t f o r g e t s o m e c r u s t y bread for soaking up that wonderful sauce! Ingredients Serves 4-6 For steaming the mus- sels: 1 k i l o ( 2 l b s ) m u s s e l s , c l e a n e d i f n e c e s s a r y ( s e e Notes) 1 clove garlic A few parsley stems olive oil white wine For the sauce and to fin- ish the dish: 300-500g (10-1/2 oz to 1 lb) fresh tomatoes, skinned, seeds removed and cut into dice (see Notes) 1 clove garlic olive oil FRANK FARIELLO I n a l a r g e s a u c e p a n , lightly sauté the garlic and parsley stems in olive oil just until the garlic begins t o g i v e o f f i t s f r a g r a n c e . Add the mussels, give them a turn, then pour in a good glug of white wine. Cover and let the mussels s t e a m u n t i l t h e y h a v e a l l o p e n e d , s h a k i n g t h e p a n from time to time. It should only take a minute or two. (If any fail to open, discard them). Remove the mussels to a b o w l a n d r e s e r v e t h e i r cooking juices in the pan until needed. Preparing the sauce and finishing the dish I n a n o t h e r l a r g e saucepan or sauté pan, gen- tly sauté the second garlic clove (and the peperoncino if using) in olive oil. When the garlic begins to give off i t s a r o m a , a d d t h e t o m a - toes. Let them simmer until they have reduced down to a saucy consistency but not entirely melted, perhaps 5- 10 minutes, depending on t h e t y p e a n d q u a l i t y o f tomato you're using. Pour the reserved juices from the steamed mussels into the sauce. Make sure that you avoid adding any silt that may have settled at the bottom of the pan. (You can pour the juices through a c o l a n d e r l i n e d w i t h cheesecloth, just to be on the safe side). S t i r a n d l e t t h e s a u c e once again reduce down a b i t . A d d a p i n c h o f t h e minced parsley, then taste a n d a d j u s t f o r s e a s o n i n g (since the mussel juices are quite briny, it may not need much, or perhaps any). Add the mussels into the pan and toss them with the s a u c e . S i m m e r j u s t f o r another minute or two to reheat the mussels, tossing them so they are well cov- ered with the sauce. Serve right away, sprin- kled with minced parsley, with a good crusty bread on the side. Frank is a lawyer with a t r u e p a s s i o n f o r c o o k i n g and sharing food with the people he loves. He inherit- ed his love for Italian cui- sine and culinary tradition f r o m h i s g r a n d m o t h e r , nonna Angelina, to whom he dedicated his culinary blog, Memorie di Angeli- na: www.memoriediangeli- na.com Cozze alla Tarantina, mussels cooked Taranto style (Photo: Anna Fedorova/Dreamstime) LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES Quick and simple Taranto-style mussels 1 peperoncino or a pinch o f r e d p e p p e r f l a k e s (optional) Salt and pepper T h e l e a v e s f r o m a f e w sprigs of fresh parsley, fine- ly minced Directions Take a few sprigs of fresh parsley, cut off the stems and set aside. Finely mince the leaves. Steaming the mussels

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