Recipe: Nunzio’s Zuppetta ligure with new potato & string beans

This coastal-inspired creation from Chef Nunzio Patruno is a true celebration of the sea, blending the briny richness of mussels, clams, shrimp, scallops and calamari in a light, aromatic broth. Rooted in the traditions of Ligurian cuisine, this zuppetta harmonizes the natural sweetness of fresh seafood with the earthiness of potatoes and the crisp bite of string beans. Customize it with your favorite shellfish to make it your own, and don’t forget the finishing touches — crusty garlic bread and a drizzle of extra virgin olive oil — to elevate every bite.

Nunzio Restaurant + Bar

Zuppetta ligure with new potato & string beans

Ingredients (Serves 8)

1 lb of small new potatoes, sliced into 1/4-inches

1 lb of string beans

2 garlic cloves, chopped

1 bunch of scallions, chopped

1 small long hot pepper, chopped

1 glass of white wine

1 cup of tomato sauce

1 lb of mussels

24 clams

24 medium shrimp

24 scallops

1 cup of sliced calamari

2 ounces of extra virgin olive oil

1 cup of fish broth

1 tablespoon chopped parsley

Salt and pepper

Directions

[1] In a large, deep sauté pan cook down the garlic until golden, then, add the long hot pepper and scallions and cook for two minutes. Add a glass of white wine and let the wine evaporate. [2] Add the potatoes and string beans and cover with tomato sauce and fish broth. Bring to a boil and cook for about ten minutes with the lid on. [3] Then, add all the seafood, salt, pepper and parsley, and cover with the lid. [4] When the mussels and clams open, remove the pot from the stove and set aside. Serve the Zuppetta in a dish bowl with garlic bread and drizzled extra virgin olive oil.