Acquacheta Viaggi englisch

Ingredients
150g carrots; 150g celery; 150g onion; 3 basil leafs; 3dl olive oil; 1,5 Kg potatoes; 1Kg fresh beans; 1Kg black cabbage; 200g tomatoes; 500g stale bread.
Preparation
Put minced onion, carrots, celery and basil into a pan with some olive oil and sauté.
After a few minutes add the potatoes cut into pieces and leave them flavour, then add a portion of beans and very finely chopped leaves of black cabbage.
Add the tomatoes, previously cooked in a bit oil, pepper and some salt.
Let the vegetables cook long, adding water if necessary. Then, add the remaining portion of beans, adjust the quantity of salt and let the soup boil for 10 minutes.
Serve with stale bread cut into thin slices.

Ingredients
Grilled fish: 2Kg ring dove, angler fish, moray, redfish; 500g octopus and squid; 12 big crawfish; 1Kg tomatoes; 150g olive oil; garlic; onion; carrots; celery; parsley; 1 hot pepper, white wine; bread slices; salt; pepper.
Preparation
Wash the fish; cut and keep the heads, leaving the small fish intact.
Sauté minced onion, carrots, celery, parsley, hot pepper and garlic with oil; put salt and pepper. Add octopus and squid cut into pieces; when the water of cooking is evaporated, pour a glass of white wine. Add tomatoes and let cook. Take the octopus and squid off and add the fish heads and the small fish to the sauce; cook for about 25 minutes pouring some warm water when necessary. As soon as the fish is ready, chop it and replace it in the pan. Then, put the remaining fish cut into pieces and let cook for about 15 minutes (add water if necessary). At this point add the octopus and squid again, and the crawfish. Let cook for about 15 minutes and serve the Cacciucco with toasted bread flavoured with some garlic.

Ingredients
500g fresh samll broad-beans; 100g bacon; 100g olive oil; onion; garlic; parsley; salt; pepper; bouillon.
Preparation
Mince the garlic, the onion and the parsley altogether and sauté them into a pan with the bacon cut into small pieces and the oil. Add the broad-beans, salt, pepper and let them cook (if necessary add a spoon bouillon). Serve warm. At will, it is possible to add some tomato sauce and serve with slices toasted homemade bread.

Ingredients
500g St. Anna French beans; 200g fresh tomatoes; 1 fistful pinoles; 4 slices homemade bread; garlic; 2 desalted anchovy’s fillet; 1 cup bouillon; parsley; 5 spoons olive oil; salt.
Preparation
Wash the French beans and boil them; then cut them into pieces. Sauté the garlic into a pan with oil, then add the pinoles, and pour a bit bouillon. When they become slightly browned, add tomatoes and anchovies. Let the sauce cook for a few minutes, then add the French beans and salt.
Put some oil into a baking-tin and put layered french beans and bread cut into small cubes. Put in the hot baker for a few minutes, in order to body the sauce, and serve.

Ingredients
1 beef steak (height 3 cm; at least 800g); olive oil; salt; pepper.
Preparation
Throw some salt on the gridiron. When it is hot, put the steak on it and let it cook for 6 minutes. Turn the steak and let it cook, again for 6 minutes. Put the meat on a salver, pour some olive oil and serve.

Ingredients
1Kg fresh white beans; 400g fresh tomatoes; garlic; salvia; 100g olive oil; salt; pepper.
Preparation
Boil the beans in salty water. Sauté the garlic into some oil, then add the beans. Add tomatoes, salvia, salt and pepper, let cook for a few minutes and serve.