“Cassopipa” is a typical recipe of Chioggia, a nice town near Venice.
It’s a very slowly (in Chioggia’s dialect the verb “pipar” means “to cook very slowly”) simmered clam and mussel soup cooked on a low flame in a pot (= “casso” in Chioggia’s dialect).
|Recipe of the Day: Fresh Fettuccine with Mussels and Clams in “Cassopipa” style at Mama Isa’s Cooking Classes in Venice Italy|
Ingredients: Clams, Mussels, Onion, Garlic, Extra Virgin Olive Oil, White Wine (we use Tocai wine), Black Pepper, fresh Parsley. And of course fresh homemade pasta Fettuccine, egg noodles: Fresh Pasta has superior taste and texture, in particular if you can made fettuccine, rolling out the pasta dough by hand with a rolling pin (not with the pasta machine).
|Fresh Pasta Fettuccine with Mussel and Clam sauce (Cassopipa style)|