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Brodetto alla giuliese with mezze maniche and seafood pulp

  • 40 minutes
  • Difficult
  • First Courses
Walter Potenza's recipe at 2013 Pasta World Championship

Ingredients: Per 4 servings

  • 4 ½ lb fish
  • 2 tomatoes
  • 1 green pepper
  • 2 cloves of garlic
  • 1 small bunch parsley
  • 1 small bunch marjoram
  • chili pepper
  • dry white wine
  • extra virgin olive oil
  • salt


Clean and cut all the fishes.

In a pot, heat up some extra virgin olive oil. Add tomatoes, salt, chili pepper, and the bell pepper (finely chopped). Cook for 5 minutes in a earthenware pot – the “tjella”. The earthenware helps mainaining the cooking .
Add the fishes according to their different sizes, and the kind of flesh. Last ones, the clams and mussels. Add marjoram and wine.

Put the tjella in preheated oven (125° C) and keep on cooking for 15 minutes. Remove the fishes and blend – this is the base sauce for the pasta.

Cook the mezze maniche in boiling salted water and sautè in a asauce pan with the blended fish and some brodetto sauce. Add some pepper and extra visrgin olive oil. Garnish with some fish.

Food History:

"I choose this dish because it represents th simple but tasty cuisine of my origins, the Teramo coasts. It is necessary to use fresh Adriatic sea fish, to obtain a good dish. All the different fishes contribute to the taste, they are all necessary useful, but there is not a necessary one. The “brodetti” are various all the coast long, and there are different versions: ingredients slightly change but the preparation is the same"

Walter Potenza
Pasta World Championship 2013