Le Marche Recipes: Seppie e Piselli and Acqua Pazza

For 4 people

1 Kg. (two pound) of cleaned baby squids

extra-virgin olive oil

2 cloves of garlic

a pinch of crushed chile pepper

half a glass of your best Verdicchio

1 can of plain tomato sauce

300 gr. (half a pound) of peaas

It takes a little time to cook the squid, but the recipe is easy and sure to please everyone. It is known to have converted to seafood even some of the most reluctant meateaters.

Clean the squids (or even better have them cleaned) and cut them in 1-inch pieces.

Place the squid in a deep saucepan with garlic, olive oil, white wine, tomato sauce and a pinch of chile pepper.

You can considerably shorten this phase using a pressure cooker, in this case 10 minutes cooking should be enough but always check the instruction of your pressure cooker.

Add the peas, stir, cook for ten minutes, season with salt and pepper, let stand few minutes (enough time to sip some wine) and serve.

Pesce all'Acqua Pazza

Ingredients for four people:

olive oil

one carrot

one onion

one celery stalk

crushed chile pepper

four fish fillet

a little fresh parsley

2 glasses of vedicchio, one for the cook and one for the pot.

“Acqua pazza” means crazy water, but there is nothing crazy in this simple and elegant way of cooking fish. For its simplicity it was used by the fishermen out at sea.

Mince and lightly fry in a little extra virgin olive oil a carrot, an onion and celery: this is called “soffritto” and is the base of countless Italian dishes.

Add the fish fillets. I like to use snapper or grouper, but most fish will do fine. Add half a glass of white wine, and drink the rest.

Add crushed chili pepper and salt, lower the heath, cover the pan, and let simmer for about ten minutes.

Uncover and let evaporate. Sprinkle with parsley. Share with your family and friends.

Back to Le Marche Travel Guide Homepage