Moscardini in umido

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Moscardini in umido

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Ingredients

Adjust Servings:
1.2 Kg Moscardini cleaned
150 g Water
5 Chili pepper dried and small
6 leaves Basil
to taste Table salt
1 Kg Peeled tomatoes date
50 g White wine
1 clove Garlic
Extra virgin olive oil

Nutritional information

297
Kcal
9.4 g
Carbohydrates
41.1 g
Protein
9.7 g
Fat
3.2 g
Fiber
192 mg
Cholesterol
761 mg
Sodium

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Cuisine:

Ingredients

Directions

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Accompanied with peas or as a pasta sauce, there are many ways in which we can enjoy Moscardini. These small mollusks with tender flesh go well with everything, and here we offer a traditional recipe that you will love for its simple and timeless flavors: Moscardini in umido.

Long, gentle cooking will allow the mollusks to absorb all the aromas released by the tomato sauce, bringing out the best flavor of the dish. To complete this delicious dish, remember to accompany it with some fragrant slices of toasted bread: their crunchy note will make the Moscardini in umido even tastier!

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Steps

1
Done

To make the Moscardini first get a large saucepan, pour here the oil, the whole peeled clove of garlic [1] and the dried chilies [2]. Let it season for a few moments, then pour in the cleaned Moscardini [3].

2
Done

and let them brown for a few minutes over high heat, stirring them with the help of kitchen tongs [4]. At this point, deglaze with white wine [5], let it evaporate for a couple of minutes, and then add the peeled tomatoes [6].

3
Done

Pour the 150 g of water into the bowl containing the peeled tomatoes so as to collect any remaining pulp and pour everything into the pot [7]. Season with salt [8] and flavor with the washed and dried basil leaves [9].

4
Done

Cover the Moscardini with the lid [10] and cook on a low heat for about 2 hours. After this time has elapsed, remove the lid and continue cooking for another 30 minutes, keeping the heat low. Once the cooking [11] is finished, you can serve your Moscardini in umido hot [12].

5
Done

- Moscardini in umido can be stored in the refrigerator for 2 days. It is possible to freeze the preparation if you have used fresh ingredients.

- If you have leftover, use them to season a nice plate of spaghetti, you will get a really appetizing first course!

Eatsitaly

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