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- Cacciucco abstract "Cacciucco (Italian pronunciation: [katˈtʃukko]) is an Italian fish stew native to the western coastal towns of Tuscany and Liguria. It is especially associated with the port city of Livorno in Tuscany and the town of Viareggio to the north.It is a hearty stew consisting of several different types of fish and shellfish. According to one tradition, there should be five different types of fish in the soup, one for each letter c in cacciucco. A wide variety of Mediterranean fish and shellfish may be used, such as red gurnard, armored gurnard, scorpionfish (scorfano), small clams such as littleneck or manila, firm-fleshed fish such as monkfish or other whitefish, red snapper, John Dory, or grouper, mussels, shrimp, and calamari. Traditionalist chefs add a stone taken from the sea to the dish. Crabs, eels, cuttlefish, octopus, bream, mullet, or anything else caught that day might be used. A wide variety of other ingredients are used in the broth, including various vegetables (which might include onions, tomatoes, leeks, zucchini, or yellow squash), spices (which might include garlic, aniseed, dried crushed red pepper, kosher salt, black pepper, parsley, thyme, or bay leaf) and other ingredients (which might include fish stock, tomato paste, vermouth, or wine, either white or red). There are many variants of cacciucco, varying by region and availability of ingredients.The dish is traditionally attributed to the Near East, which might be true, as the word cacciucco comes from the Turkish kaçukli ("bits and pieces" or "odds and ends"), which reflects how the stew is made, from a variety of fish.Cacciucco is similar to other types of fish stew, such as the French bouillabaisse, Greek kakavia, Spanish zarzuela, and Portuguese caldeirada. Cioppino, another fish stew, was created by Italian-American fisherman in San Francisco, who used the local Dungeness crab in a variation of the cacciucco recipe.Pellegrino Artusi, in his classic 1891 cookbook, gave the following recipe:For 700 grams (1 1⁄2 lb) of fish, finely chop an onion and saute it with oil, parsley, and two whole cloves of garlic. The moment the onion starts to brown, add 300 grams (10 1⁄2 oz) of chopped from tomatoes or tomato paste, and season with salt and pepper. When the tomatoes are cooked, pour in one finger of strong vinegar or two fingers of weak vinegar, diluted in a large glass of water. Let boil for a few more minutes, then discard the garlic and strain the rest of the ingredients, pressing hard against the mesh. Put the strained sauce back on the fire along with whatever fish you may have on hand, including sole, red mullet, gurnard, dogfish, mantis shrimp, and other types of fish in season, leaving the small fish whole and cutting the big ones into small pieces. Taste for seasoning; but in any case it is not a bad idea to add a little olive oil, since the amount of soffritto was quite small. When the fish is cooked, the cacciucco is usually brought to the table on two separate platters: on one you place the fish, strained from the broth, and on the other you arrange enough finger-thick slices of bread to soak up all the broth.↑ 1.0 1.1 1.2 1.3 1.4 1.5 ↑ 2.0 2.1 2.2 ↑ 3.0 3.1 3.2 3.3 3.4 3.5 3.6 3.7 3.8 3.9 ↑ 4.0 4.1 4.2 4.3 ↑ 5.0 5.1 5.2 ↑ ↑ ↑".
- Cacciucco country Italy.
- Cacciucco ingredient Broth.
- Cacciucco ingredient Fish_as_food.
- Cacciucco ingredient Shellfish.
- Cacciucco ingredientName "Broth,fish,shellfish".
- Cacciucco region Liguria.
- Cacciucco region Tuscany.
- Cacciucco thumbnail Cacciucco.jpg?width=300.
- Cacciucco type Fish_stew.
- Cacciucco wikiPageID "5374966".
- Cacciucco wikiPageLength "5755".
- Cacciucco wikiPageOutDegree "80".
- Cacciucco wikiPageRevisionID "680900133".
- Cacciucco wikiPageWikiLink Anise.
- Cacciucco wikiPageWikiLink Aniseed.
- Cacciucco wikiPageWikiLink Armored_gurnard.
- Cacciucco wikiPageWikiLink Armored_searobin.
- Cacciucco wikiPageWikiLink Bay_leaf.
- Cacciucco wikiPageWikiLink Black_pepper.
- Cacciucco wikiPageWikiLink Bouillabaisse.
- Cacciucco wikiPageWikiLink Bream.
- Cacciucco wikiPageWikiLink Broth.
- Cacciucco wikiPageWikiLink Browning_(partial_cooking).
- Cacciucco wikiPageWikiLink Calamari.
- Cacciucco wikiPageWikiLink Caldeirada.
- Cacciucco wikiPageWikiLink Category:Cuisine_of_Tuscany.
- Cacciucco wikiPageWikiLink Category:Ligurian_cuisine.
- Cacciucco wikiPageWikiLink Category:Stews.
- Cacciucco wikiPageWikiLink Cioppino.
- Cacciucco wikiPageWikiLink Clam.
- Cacciucco wikiPageWikiLink Crab.
- Cacciucco wikiPageWikiLink Crookneck_squash.
- Cacciucco wikiPageWikiLink Crushed_red_pepper.
- Cacciucco wikiPageWikiLink Cuttlefish.
- Cacciucco wikiPageWikiLink Dogfish.
- Cacciucco wikiPageWikiLink Dogfish_(disambiguation).
- Cacciucco wikiPageWikiLink Dungeness_crab.
- Cacciucco wikiPageWikiLink Eel.
- Cacciucco wikiPageWikiLink Fish_(food).
- Cacciucco wikiPageWikiLink Fish_as_food.
- Cacciucco wikiPageWikiLink Fish_stew.
- Cacciucco wikiPageWikiLink Fish_stock.
- Cacciucco wikiPageWikiLink Garlic.
- Cacciucco wikiPageWikiLink Grouper.
- Cacciucco wikiPageWikiLink Gurnard.
- Cacciucco wikiPageWikiLink Gurnard_(disambiguation).
- Cacciucco wikiPageWikiLink Hard_clam.
- Cacciucco wikiPageWikiLink Italian-American.
- Cacciucco wikiPageWikiLink Italian_American.
- Cacciucco wikiPageWikiLink Italian_cuisine.
- Cacciucco wikiPageWikiLink Italy.
- Cacciucco wikiPageWikiLink John_Dory.
- Cacciucco wikiPageWikiLink Kakavia_(soup).
- Cacciucco wikiPageWikiLink Kosher_salt.
- Cacciucco wikiPageWikiLink Leek.
- Cacciucco wikiPageWikiLink Liguria.
- Cacciucco wikiPageWikiLink List_of_Italian_dishes.
- Cacciucco wikiPageWikiLink List_of_stews.
- Cacciucco wikiPageWikiLink Littleneck.
- Cacciucco wikiPageWikiLink Livorno.
- Cacciucco wikiPageWikiLink Lophius.
- Cacciucco wikiPageWikiLink Mantis_shrimp.
- Cacciucco wikiPageWikiLink Mediterranean_Sea.
- Cacciucco wikiPageWikiLink Mirepoix_(cuisine).
- Cacciucco wikiPageWikiLink Monkfish.
- Cacciucco wikiPageWikiLink Mussel.
- Cacciucco wikiPageWikiLink Near_East.
- Cacciucco wikiPageWikiLink Octopus.
- Cacciucco wikiPageWikiLink Olive_oil.
- Cacciucco wikiPageWikiLink Onion.
- Cacciucco wikiPageWikiLink Parsley.
- Cacciucco wikiPageWikiLink Pellegrino_Artusi.
- Cacciucco wikiPageWikiLink Port.
- Cacciucco wikiPageWikiLink Port_city.
- Cacciucco wikiPageWikiLink Red_Snapper.
- Cacciucco wikiPageWikiLink Red_gurnard.
- Cacciucco wikiPageWikiLink Red_mullet.
- Cacciucco wikiPageWikiLink Red_snapper_(disambiguation).
- Cacciucco wikiPageWikiLink Rock_(geology).
- Cacciucco wikiPageWikiLink San_Francisco.
- Cacciucco wikiPageWikiLink Scorpaenidae.
- Cacciucco wikiPageWikiLink Scorpionfish.
- Cacciucco wikiPageWikiLink Shellfish.
- Cacciucco wikiPageWikiLink Shrimp.
- Cacciucco wikiPageWikiLink Soffritto.
- Cacciucco wikiPageWikiLink Sole_(fish).
- Cacciucco wikiPageWikiLink Squid_as_food.
- Cacciucco wikiPageWikiLink Stone.
- Cacciucco wikiPageWikiLink Thyme.
- Cacciucco wikiPageWikiLink Tomato.
- Cacciucco wikiPageWikiLink Tomato_paste.
- Cacciucco wikiPageWikiLink Turkish_language.
- Cacciucco wikiPageWikiLink Tuscany.
- Cacciucco wikiPageWikiLink Venerupis_philippinarum.
- Cacciucco wikiPageWikiLink Vermouth.
- Cacciucco wikiPageWikiLink Viareggio.
- Cacciucco wikiPageWikiLink Vinegar.
- Cacciucco wikiPageWikiLink Whitefish_(fisheries_term).
- Cacciucco wikiPageWikiLink Wine.