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Preparation info

    • Difficulty

      Easy

Appears in

Food of the Sun: A Fresh Look at Mediterranean Cooking

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

  • About

Once upon a time there was a suggestion that this book be called The Mountains and The Sea, because topographically the food of the Mediterranean is, in the main, the produce of highlands or the coastal plain and the sea. However, it was felt that this was perhaps a little Hemingwayesque and abstruse, and the idea was discarded. This really is a dish which deserves the title, because it combines the spiced meat of upland pigs with mussels and pasta. The sausages should be those Italian ones