macerata
sliced onion, then add the squid previously cut into pie-
ces in an abundant amount of extra virgin olive oil; leave
to flavor and brown on a low heat; cover the fish broth
and add the wild saffron. Season with salt and pepper
and cook very slowly. Then in another large pan with two
handles place various fish in layers taking care to leave
the tenderest for the last. After finishing the last layer pour
the broth previously obtained from the cuttlefish (already
arranged between the layers of fish) and add hot water
and dry white wine, in equal parts. Add salt and pepper
as necessary and cook on a high heat for 15-18 minutes.
The fish should never be touched with ladles or palettes,
instead use the two handles of the pan to remove from the
heat from time to time, this way avoiding breaking the fish.
When cooked, place the slices of toasted bread in special
dishes and cover with the fish, finally pour over the sauce.
The brodetto of Porto Recanati is a masterpiece of rewar-
ding tasty sensations, fulfilling, structured, unique and dif-
ferent from “any other soups” because of the presence of
zafferanella (wild saffron) that gives an elegant spiciness to
the already very perceptible aroma. This complex and suc-
culent dish, in addition also reveals a sweet tendency and
certain oiliness. Therefore, the wine must be white, inten-
sely fragrant, structured with a nice fresh/savory vein and
strong alcohol. With regard to this, the choice can only
fall on the two white wines from the Province of Macerata
that combine in themselves strength, class and elegance:
Colli Maceratesi Ribona or Verdicchio di Matelica.
The historical research literature on the brodetto (broth)
of Porto Recanati was supplied by the journalist
Ugo Bellesi from the Accademia della cucina Italiana
Photo: Ristorante Dario, Porto Recanati
