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Each region of the Adriatic do it in a different version. This is the Abruzzese one, IMO the best and most tasty.
English receipt here:
http://www.visitterredeitrabocchi.it...ecipe/?lang=en
After you finish you may have some tomato sauce left. It is a real pity to waste it as it has the flavour of fish.
You can cook spaghetti and put them in the sauce for a tasty second course in few minutes.
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