Mussels au gratin are a flavorful seafood appetizer. It features mussels with the shell, stuffed with a filling composed of breadcrumbs and grated cheese, all scented with parsley and lemon peel. This seafood appetiser goes very well with a glass of a chilled sparkling Extra Dry “Ca’ Divo” Spumante.
This delicate Spumante, made from the Glera, Chardonnay and Pinot Bianco grapes, presents the typical fruit of the Prosecco wine, natural bubbles and a green apple curd flavor, among with the tropical aromas of the Chardonnay grape. The presence of the Pinot Bianco adds a touch of elegance and gives the wine a creamy fullness.
*This wine is imported to Denmark by Vinimondo.dk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France and Spain.
This very tasty dish is quick to prepare and it will surprise your guests with its colors. The black pasta (we found it at the Eataly store in Copenhagen) is made by mixing cuttlefish ink in the pasta dough and its delicate flavour complements light sauces and seafood.
We followed the traditional Venetian recipe based on a light white sauce (no tomatoes).
For those of you who can read in Danish, browse the last issue of Si-Italia Magasin and find out the following recipe, among many other interesting articles about Italy. For the English speakers, keep on reading the following recipe… but take a sneak peak at the magazine, it’s worth it!
Cooking in salt is a simple and healthy way to prepare fish and shellfish, but also meat and vegetables. We will show you how to bake in salt the sea basses and prawns.
Our favorite shellfish baked in salt are the red shrimps, that live in the Ionian Sea and in the South Seas, and they are slightly sweeter than the normal ones.
If you are planning a trip to Apulia – Puglia, don’t miss out testing the most delicious Gamberi rossi al sale (red shrimps baked in salt) at the Restaurant “La Puritate“, in Gallipoli.
Gallipoli isa small fishing town located by the Ionian sea, on the west coast of the Apulia. The old part, an island connected by a bridge to the mainland, is a medieval village with narrow streets and white buildings, typical of Mediterranean style.
But, in the meantime, try our new tasteful recipe!
Scallops (called Capesante in Italian or Kammuslinger in Danish) is a mouth watering dish, perfect for a special dinner and for special guests. If you are not confident cooking seafood, this gratin is the most simple and delicious way to prepare fresh scallops.