Brodetto di Pesce con Spaghetti Spezzati Recipe: Puglia Cooking Vacation

February 7, 2013  |  By Liz SanFilippo Hall
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Brodetto di Pesce con Spaghetti Spezzati Recipe: Puglia Cooking Vacation

Brodetto di Pesce con Spaghetti Spezzati, otherwise known as fish stock with split spaghetti, has been, for centuries, the preferred dinner meal for farmers and fisherman in Mola di Bari, Puglia. This particular light and healthy dish comes from the kitchen of Chef Rita, who leads our cooking vacation “Discovering Puglia.”

Before Rita makes this intoxicating dish for dinner or a cooking class, she heads to the fish market that’s just in front of the charming Mola harbor to pick the freshest fish possible.

Brodetto di Pesce con Spaghetti Spezzati

Ingredients
6 pints hot water
1 lb. 1 oz red tomatoes
5 cloves of garlic
A sprig of parsley
3 1/2 ounces oil
Salt
Chili pepper
3 lbs 3 ounces of small and tasty fish
8 1/2 ounces spaghetti

Directions
1. Saute the garlic with the olive oil, add the chopped tomatoes and let them dry. Then, add water and salt; cook until it is reduced by about 1/3.

2. Add the parsley, chili pepper, and fish; cook 1/4 hour since fish is already cooked.

3. Strain the broth.

4. Cook the pasta separately, then place in a bowl and cover with broth.

5. Serve immediately.

In addition to 2 hands-on cooking classes and 1 demonstration with Chef Rita, discover the “heel of Italy” by visiting a pasta producer, shopping for produce at the local market, and explore beautiful UNESCO sites, such as Sassi.

For more information on “Discovering Puglia,” visit our website.

For more recipes, check out our recipe of the month and archives.

By Liz SanFilippo Hall
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