Zuppa di Datteri

Date-Shell Soup

Preparation info

    • Difficulty


Appears in

Honey from a Weed

By Patience Gray

Published 1986

  • About


‘Take plenty of single-leaved parsley, green celery (sedano), an onion, a small carrot, some leaves of rosemary, a clove or two of garlic, and a chilli pepper, and chop them all very fine. Cook this soffritto gently in oil in a large pan until it begins to brown, then add pepper, a dessertspoon of tomato puree diluted in a very little water, and a large glass of white wine. Reduce this a little by raising the heat, then throw in 1 kilo ( lb) of datteri which have been well washed, and with the lid on cook rapidly for a few minutes until they open. Remove the pan from the fire.

‘In another pan, fry some slices of bread in oil, then rub the slices with cut garlic. Ladle the datteri with a large perforated ladle onto a handsome white porcelain dish, put the hot fried bread round them and strain the steaming liquor over the dish.’

I add one comment. Don’t try to prepare the fried bread in advance. It is only when the hot liquor meets the hot garlic bread that the delicious aroma of this marine dish is released.