Abruzzi Recipes
Scapece di Vasto

Saffron

Scapece di Vasto

Vasto Scapece

How to make the Scapece di Vasto:

Clean and gut the fish and then cut it into small chunks. Trim and clean the octopus and other mollusks, and remove the carapace from the shrimp. Cut these in small pieces too and roll it all in the flour, fry in a skillet for about 3 minutes, and then park briefly on a paper towel to absorb excess grease.

Warm the vinegar over a mild flame, remove the pot from the stove just before it boils, and break the saffron filaments into it.

Wilt the chopped onion in some olive oil, and set aside when translucent.

Make layers of the fried mixed fish chunks in a high rimmed container (preferably glass) dousing them with the warm aromatic vinegar, drench each layer with a splash of Trebbiano and some sautéed onions. Marinade for 8 days, at least, and then serve like the Vasto fisherman would, with crusty bread, a seaside view and good conversation. Don't forget the leftover Trebbiano...

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM