Our cooking duo of Livio from Italy and Sissy Sonnleitner from Austria have put together two recipes for you to try at home.
Tagliatelle alla scogliera
Put the garlic, onions and (a little) peperoncino into a pan and fry for a short time. Add the mussels and clams ("Cozze" and "Vongole"), then add the white wine and wait until the mussles open. Add the shrimp tails, octopus and tomatos and leave to simmer for around 10 minutes. Then add the "Capesante" and leave to simmer for a further 5 minutes. Add the breadcrumbs to thicken the sauce and then leave to stand.
Meanwhile, cook the Tagliatelle – very al dente – and add straight to the pan without cooling. Leave the mixture to simmer for a few more minutes so that the tagliatelli absorb the taste of the sauce. Garnish with parsley and serve. Buon appetito!
Mix flour with water and knead to a firm dough. Place the dough in clingfilm and leave to stand for an hour.
Peel potatoes, cook in salty water until soft and then mash. Chop onions and leeks into fine strips, fry in butter until golden brown and add to the mashed potato together with the rest of the ingredients.
Sprinkle flour onto a flat surface, roll out the dough until around 2 cm thick and use a glass to cut out circles with a diameter of around 8 cm. Take one of these circles and, using the other hand, spoon a small amount of the mixture into the centre, being careful to avoid spreading the mixture on the edges of the circle. Fold the circle in half and crimp firmly around the edges. Place these small packges into boiling water and cook for four minutes. Cover with melted butter and serve. Mahlzeit!