Orecchiette with fish soup, EVO Oil and saffron

Ingredients:
  • Fresh Orecchiette gr 320
  • Mussels gr 300
  • Clams gr 300
  • Prawns gr 200
  • Fish bones gr 200
  • Cherry tomatoes gr 200
  • Garlic n. 2 cloves
  • Saffron n. 1 sachet
  • Dry white wine ml 100
  • Extra Virgin Olive Oil q.s.
  • Fresh parsley q.s.
  • Spearmint q.s.
  • Salt q.s.
  • Black pepper q.s.
Procedure:

Brown garlic in Extra Virgin Olive Oil in a saucepan.

Add the fish bones and shrimp shells, and deglaze with white wine.

Add the halved cherry tomatoes and cook for 5 minutes.

Add already opened mussels and clams and their filtered liquid. Let it reduce.

Add saffron dissolved in a little hot water and cook over a gentle heat for 10 minutes.

Boil the orecchiette in salted water, drain and pour into the soup.

Stir gently and serve hot with parsley and mint.

Oil and Flavor: Perfect Pairings for Your Recipes

For this recipe, we recommend an EVO IGP Olio di Calabria monocultivar Carolea (Calabria). A medium-light fruity oil with delicate hints of fresh olives. It has definite notes of sage and officinal herbs. The flavour is very harmonious and balanced. Bitterness and a slight spiciness close with an aftertaste of unripe almonds