Say Si to Seafood
Italy’s Mediterranean coastline has spawned seafood-rich cuisine, from swordfish to squid, and octopus to oyster. Mussels, ubiquitous on Italian menus, are frequently served steamed in a broth flavored with garlic, herbs, and wine, with thick slices of fresh bread to sop up the rich broth, or grilled with seasoned breadcrumbs and tossed into pasta. Shrimp looms large as well, prepared fried, grilled, or mixed with other shellfish and seafood for risotto or pasta. Briny stews full of crab, shrimp and clams abound … in fact, San Francisco’s cioppino owes its origins to the fishermen of Italy.
Puttanesca sauce is a modern classic from Southern Italy that’s incredibly easy to make, and almost impossible to resist. Add Kalamata olives, garlic, anchovies, capers and extra virgin olive oil to a tomato base, and spoon atop a freshly grilled swordfish steak.