L'Italo-Americano

THURSDAY, JUNE 25, 2015 www.italoamericano.org 20 L'Italo-Americano The Marche region of Italy is blessed with 180 km of fertile coastline, so the seafood available is deeply ingrained into Marche's food culture. In a small marchi- giano cookbook I purchased during our last trip to Italy, there are 10 different brodetto recipes listed, each from a different town in central Marche. Brodetto is a fish soup or stew found along the Adriatic seaside. As with many of Italy's famous dishes, it was born out of necessity. The high-value fish caught was sold off to market and the small, less attractive chunks from the catch were used to create wonderful stews. Each of the 10 fish stews has just a small variation between one town and the next, but it's these variations that speak to the uni- queness of Italy's small-town cul- ture that exists even today. As was the case during these dishes' creation, it's important to use what's fresh and in season at your local fish market. I choose to make Brodetto alla senigalliese for this recipe. As it holds the town name, Senigallia, the birthplace of my grandfather, I can't think of a better brodetto to prepare. Ingredients: • 1 tbsp extra virgin olive oil • 1 small onion, diced • ½ cup white vinegar • ½ cup dry white wine • 3 cups fish broth (or substitu- te clam broth) • 1 @ 6-oz can tomato paste • 4 ½ lbs of assorted seafood (approximate) • 1 lb squid ( ½ bodies, ½ ten- tacles), bodies sliced into rings and all rinsed in cold water and drained • 1 lb Manilla clams and/or black mussels (I used some Pacific razor clams too) • ½ lb shrimp, deveined and shelled • 2 lbs mixed moderately firm fish (red mullet, sole, grouper, monkfish, snapper), cut into 2- Brodetto alla senigalliese JOSEPH BECCI inch chunks • Chopped parsley for garnish • Salt and pepper to taste 1. Heat 1 tbsp of extra virgin olive oil in a skillet or small Dutch over medium heat. Add the diced onion and season with salt and pepper. Saute the onion until it becomes soft and translu- cent but not brown. 2. Add the prepared squid and sauté for 3-5 minutes until the squid becomes opaque. 3. Add the vinegar and let it evaporate a little. Then add the wine and also allow it to evapo- rate a little. Add the fish stock and bring to a gentle boil. And finally, add the tomato paste and dissolve it completely into the MAESTRO BRAND ITALIAN SAUSAGE Also served at many of your favorite restaurants! www.maestrosausage.com Find us exclusively at the following retailers: Sorrento Italian Market 5518 Sepulveda Blvd. Culver City, CA 90230 Beef Palace Butcher Shop 5895 Warner & Springdale HunƟngton Beach, CA 92649 The Butchery 415 South Associated Rd Brea, CA 92821 The Butchery 103 E. 17th Street Costa Mesa, CA 92627 The Meat House 23982 Alicia Parkway Mission Viejo, CA 92691 Vicente Foods 12027 San Vicente Blvd. Los Angeles, CA 90049 Roma Italian Deli & Grocery 918 North Lake Avenue, Pasadena, CA 91104 Bay CiƟes Imports 1517 Lincoln Blvd. Santa Monica, CA 90401 Eastside Market Italian Deli 1013 Alpine St. Los Angeles, CA 90012 Eagle Rock Italian Bakery 1726 Colorado Blvd. Los Angeles, CA 90041 CavareƩa's Italian Deli 22045 Sherman Way Canoga Park, CA 91303 Mickey's Deli 101 Hermosa Beach Ave. Hermosa Beach, CA 90254 Grand View Market 12210 Venice Blvd Mar Vista, CA 90291 Venice Ranch Market 425 Rose Ave Venice, CA 90291 liquid. 4. Bring back to a gentle sim- mer, cover and let the squid cook in the liquid for 30 minutes. 5. Taste and correct the broth for final seasoning. Remember the remaining seafood will add additional saltiness. You want a relatively thin broth. If it's too thick, add a little water. 6. Add the clams and/or mus- sels and let them cook until they just begin to open. Now add the shrimp and remaining fish and simmer until just cooked through. 7. Serve in warmed bowls with crusty bread and a little gar- nish of parsley. Joe and Michele Becci are a brother and sister team who love all things Italian. Together, from opposite coasts, they coauthor the blog Our ItalianTable.com. Brodetto alla senigalliese

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