Tuesday, Sept. 18 at 6PM
Ricotta Zuppa di Pesce
This month Chef Pasquale shares how to make the classic Zuppa di Pesce Alla Napoletana (Neapolitan Fish Stew). You'll find regional versions of this dish all along Italy's coast but this is the traditional version from Pasquale's hometown. This mildly spicy soup is brimming with delicious seafood; lobster tail, scallops, shrimp, cod, mussels, and clams, al roasted with white wine, then combined in a clam juice/tomato broth with shaved fennel, chili pepper, and a few greens.
Enjoy perfect wine pairings and savory appetizers as you learn—it's like an evening in Napoli!