Troccoli alle Cozze (Italian Puglian Troccoli with Mussels) Troccoli are one of Puglia’s characteristic fresh pasta shapes: thick, square-cut strands traditionally formed with a grooved rolling pin called a troccolaturo. Their substantial texture makes them particularly good with seafood because they can finish cooking directly in shellfish juices without becoming soft. In this preparation, mussels provide almost the entire foundation of the sauce. Cherry tomatoes add freshne

San Pietro con Cavolfiore, Cozze allo Zafferano e Prezzemolo (Italian Roasted John Dory with Cauliflower, Saffron Mussels and Parsley Oil) Il San Pietro è uno dei pesci più eleganti del Mediterraneo. Ha carne bianca, delicata ma consistente, con una struttura perfetta per una cottura breve in padella e forno. In questo piatto viene accompagnato da una crema di cavolfiore estremamente liscia, cozze allo zafferano e un olio al prezzemolo che porta freschezza e colore. Serves: 4

Traditional Italian Abruzzo Spaghetti with Mussels and Pecorino Story of the Dish Along Abruzzo’s Adriatic coast, especially around the Costa dei Trabocchi, seafood cooking developed beside a strong inland pastoral culture. Mussels belong to the sea; Pecorino Abruzzese belongs to the shepherding traditions of the hills and mountains. Bringing the two together is a distinctly central Italian idea: salty shellfish liquor, sheep’s milk cheese, olive oil, garlic, and pasta meet i