Bavette allo Scoglio are a tasty first course of Italian origin. Prepared with bavette pasta, squid, shrimp, mussels, clams and a delicious tomato sauce enriched with white wine and brandy. A dish full of sea flavors, perfect for a special dinner or to celebrate an important occasion.
Heat a few tablespoons of oil in a pan with 2 cloves of garlic, the chili pepper and, almost at the same time, the small squid; cook over high heat, stir well, splash with half the wine and let it evaporate, then add the tomato pulp and a little water, cover the pan and continue cooking over medium heat.
In another small pot, with one tablespoon of oil, 1/2 clove of chopped garlic and a little salt, add the mussels and clams and stir for a few moments, then remove from the heat.
In the same pan, pour 3 tablespoons of oil, add the chopped carrot and onion and sauté until golden.
Pan
Saucepan
Knife
Cutting board
Baking tray
Store in the refrigerator for a maximum of 2 days.
Typical Mediterranean dish.
Italy
| Energy (kcal) | 186.86 |
| Carbohydrates (g) | 31.78 |
| of which Sugars (g) | 2.16 |
| Fat (g) | 1.21 |
| of which Saturates (g) | 0.28 |
| Protein (g) | 8.3 |
| Fiber (g) | 1.37 |
| Sale (g) | 0.04 |
