Ciao! It’s Fabrizio here, your guide to Abruzzo and the authentic flavors of Italy!
I am so thrilled to welcome you into my kitchen today. There is nothing, and I mean nothing, that makes me happier than sharing the incredible stories and tastes of my homeland with you.
Whether we are rolling pasta with a nonna in the mountains or selecting fresh fish by the sea, my mission is to help you taste the real Italy.
Tell me, what are you craving today? Are you in the mood for a hearty mountain dish to warm your soul, or something fresh from the Adriatic Sea that smells like summer?
If you are undecided, let me tempt you. How about a recipe that literally jumped out at me this morning? It’s a perfect example of my “Dal Territorio alla Tavola” (From Territory to Table) philosophy: simple, fresh and created with ingredients grown by my own family and friends.
A Community on a Plate
This morning, before heading to the office, I hopped on my bike to enjoy the sunshine here in Vasto. My path takes me right by my favorite fishmonger, run by the wonderful Daniela. Her husband, Massimo, is a fisherman, so you know whatever is in her shop was swimming in the Adriatic just hours before.
I stopped just to say hello, but then I saw them: fresh mazzancolle (tiger prawns). They were so fresh they were still moving! I simply couldn’t resist. I bought a bag, raced to the office to keep them cool, and couldn’t wait for lunch.
This isn’t just a meal; it’s a gathering of friends and family in a pot. I used fresh garlic gifted to me by Pina, Zia Miranda, and Berardino, the wonderful family at the Agriturismo we visit during our tours; using their ingredients always brings back fond memories of the laughs we share there. I used arugula grown by my Cousin Angelo, and the final touch comes from my Papà Angelo.
As my grandmother used to say, “Di necessità virtù” (make a virtue of necessity), I had to cook quickly between meetings, but with ingredients this good, simple is always best.
Placement in the Meal
- Perfect for a luxurious but quick lunch (Primo Piatto) or a light dinner.
Servings, Time, and Difficulty
- Yields: 4 servings
- Prep time: 5 – 10 minutes
- Cook time: 15 minutes
- Difficulty: Easy
Ingredients
- Pasta: 11 oz (320g) of Caserecce (or a similar short shape).
- Mazzancolle (Tiger Prawns): 1.3 lbs (600g). Note: Today I was incredibly hungry! I prepared 500g just for two people, meaning I ate 250g all by myself! But for a balanced meal, 600g for 4 people is perfect.
- Arugula (Rocket): 2 large bunches (approx. 7 oz / 200g), fresh from Cousin Angelo’s garden.
- Saffron: Approx. 20 pistils (threads). Did you know? Abruzzo is one of the main producers of high-quality saffron in Italy and Europe!
- Garlic: 2 cloves, peeled and slightly crushed (from our friends Pina and Zia Miranda at the Agriturismo).
- Olive Oil: Organic extra virgin olive oil (EVO) for cooking and finishing.
- Salt: To taste (coarse salt for pasta water).
Instructions
1.Prepare the Mazzancolle Wash the prawns thoroughly under cold water. Remove the little whiskers/antennae.
- Fabrizio’s Tip: For most of the prawns, leave the heads and shells on! The heads release an incredible bisque-like flavor into the sauce.
- However, take a handful of prawns (about 3-4 per person), remove the heads and peel them completely. Set these naked prawns aside; we will add them at the very end so they stay tender.
2. The Terracotta Base Take a wide, low pan. I cooked this in a traditional terracotta pot. This pot is often preferred by Fabrizio for three key reasons: its uniform cooking temperature ensures even results, it keeps the dish warm much longer when served at the table, and its rustic beauty adds a delightful visual appeal to your meal.
Pour in a generous amount of organic extra virgin olive oil (EVO) and add the garlic cloves from Pina and Zia Miranda. Let the garlic sizzle gently until golden, then add the unpeeled prawns. Let them sauté on medium heat.
3. The Pasta and the Saffron “Hack” Bring a large pot of water to a boil and add coarse salt. Drop in your pasta.
- The Pasta Choice: Today I used our artisanal Abruzzese pasta, bronze-extruded (trafilata in bronzo). This traditional method creates a rougher, porous texture that allows sauces to cling better, ensuring every bite is bursting with flavor. It also helps the pasta maintain its perfect “al dente” bite during cooking, making for an unforgettable culinary experience. I chose Caserecce made with semi-whole wheat (semia-integrale) for a nutty flavor.
- The Saffron: Usually, to respect this “red gold” of Abruzzo, you should steep saffron threads in warm water for an hour. But I was in a rush! So, I took a ladle of the boiling pasta water, put it in a cup, and added about 5 saffron pistils per person. Since Abruzzo is a top producer in Europe, our saffron is so potent that it works even when you are in a hurry!
4. The Green Touch While the pasta cooks, wash the arugula. Remove the tough lower stems and chop the leaves roughly.
5. Bringing it Together
- When the pasta has about 3 minutes left to cook, add the peeled prawns (the ones we set aside) to the terracotta pot with the other prawns.
- Drain the pasta al dente, reserving a mug of pasta water.
- Toss the pasta directly into the terracotta pot.
- Pour in your cup of saffron water. The vibrant yellow color will coat the pasta beautifully.
- Add the fresh arugula.
- Stir everything vigorously (mantecare). If it looks dry, add a splash of the reserved pasta water. You want a creamy, emulsified sauce.
- Cook for just 1 minute more—the arugula should wilt slightly but keep its bright green color and peppery bite.
6.The Finish Turn off the heat. Serve immediately, drizzled with our exquisite organic extra virgin olive oil (EVO), lovingly produced from Papà Angelo’s very own olive trees.
Fabrizio’s Tips and Notes
- Eating Style: Because we left the shells on many of the prawns, this is a hands-on dish! Don’t be afraid to use your fingers to peel the prawns at the table and suck the flavor from the heads. It’s the messy, authentic Italian way!
The Wine: This dish screams for a chilled glass of Pecorino d’Abruzzo or a Cerasuolo. The minerality cuts right through the sweetness of the prawns.
Estimated Calories: Approx. 450-500 kcal per serving.
I hope this recipe brings a little ray of Vasto sunshine into your kitchen. It’s amazing what you can create when you respect the ingredients and the people who grow them.
Would you like to come and meet my family and friends personally? You won’t just be a tourist; you’ll be our guest. Come to Abruzzo and:
- Meet fishermen like Massimo and see the catch of the day.
- Visit the Agriturismo to laugh with Pina, Zia Miranda, and Berardino.
- Learn the secrets of homemade pasta directly from Mamma Anna Maria and Rosa.
- Taste the fresh vegetables with Cousin Angelo and the olive oil with Papà Angelo.
Check out our upcoming culinary adventures here:
Italian Cookery Holidays – Calendar and Booking
Let me know if you try this recipe! Did you use the saffron?
Ciao for now
Fabrizio
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