This is the first post I’m dedicating to the Campania region of Italy. It’s more about the Amalfi Coast than the entire region. Since the warm weather is upon us, I thought it would be nice to keep the food on the lighter side. Along the Amalfi Coast, there’s no shortage of seafood. It’s fried, sauteed, made into a salad, poured over pasta, in soups & steamed. One of the things that is especially enjoyed in this area are mussels. Every restaurant serves them in their own way. Since I’m focusing on the food of the Campania, I had to include a dish with mussels. Cozze al vino bianco, is a simple dish that’s great as an appetizer, main course or even over pasta. The hardest part of this recipe, is making sure the mussels are sand free! The most important thing to remember when serving this dish, is to have plenty of crusty italian bread handy to sop up all the fantastic broth. (The process of sopping up in Italian is called scarpetta)
Gustatela!
D I V A
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