Traditional recipes from Termoli

Frittata di Alici (Anchovies’ Omelette) Ingredients for 4 people: 500 g. of small anchovies; 3 eggs; 50 g. of grated cheese; a glass of olive oil; parsley and pepper.

Preparation: Break the eggs and then put them in a bowl and add all the others ingredients, including the anchovies, making an omelet. Cook and serve.

Fish soup Ingredients Red mullet poor cod cuttlefish rockfish half glass of oil fresh tomatoes half pepper two cloves of garlic parsley. Preparation Put all the ingredients in a pan except for the red mullet, poor cod and rockfish. After twenty minutes of cooking, add this fish in the pot with some sea water. At the and add pasta in thesoup.

Cuttlefish with peas Ingredients half glass of oil four cuttlefish 250 g of peas salt onion Preparation Brown the oil and onion in a pot , and some water, and a few minutes later add the cuttlefish. Cook for thirty minutes, add the peas and cook for twenty minutes more.

Fusilli e pescatrice Ingredients 1 kg of monkfish half chopped onion 3 spoons of oil 650 g fusilli tomato sauce parsley salt Preparation Put the oil in the pan with the onion and the fish. After this add the tomatos souce, chopped parsley and salt. Cook this for an hour slowly with some water little by little.

Scescill Ingredients eggs fresh onion peppers(red, yellow, green) durum wheat breadcrumbs extra virgin olive oil salt parsley grated sheep cheese Preparation Brown some fresh onion in extra virgin olive oil in a frying pan and add some salt, tomatoes cut into pieces, parsley and peppers cut into strips. Let it boil for 5 minutes. Mix the bradcrumbs and durum wheat it with eggs, sheep’s cheese, chopped parsley and a little bit of salt. Make the compound in oval meatballs. Finally dip the meatballs in the soup and cook slowly for 30 minutes.

Scrippelle Ingredients: 1 kg flour 10 g salt 40 g yeast half liter of water Preparation: First mix water, flour, yeast; after this left the dough grow for two hours. Then cut it into pieces, stretch it and deepfry in oil.

I Maccherune chi Secce (Macaroni with cuttlefish) Ingredients for 4 people: 4 medium-sized cuttlefish; 200 g. of breadcrumbs; 50 g. of grated cheese; 1 egg; 1 clove of garlic and half an onion finely chopped; parsley; 1 kg. of fresh pureed tomatoes; 500 g. of bucatini.

Preparation: Prepare a dough with breadcrumbs added to cheese, egg, parsley, garlic and stuff the belly of the cuttlefish, previously cleaned. Sew the cuttlefish with a little thread .

It’s very important to use the bone previously extracted as a support, since the flesh of the squid is very weak. The sauce is prepared frying lightly the cuttlefish in a pot containing oil and onion .