Telline Livorno-style

Name: Telline alla Livornese
Cook time: 5 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 4 persone; 1 kg di telline (arselle) 1 piccola cipolla; ½ bicchiere di olio extravergine d’oliva 1 cucchiaio di prezzemolo tritato; peperoncino; 400 g di pomodori pelati e senza semi tagliati a pezzetti; 2 uova

Telline alla Livornese

Telline cooked in a sauce of tomato, onion and chili pepper, completed with beaten eggs for a soft and enveloping sauce.

4 servings

Easy

Tuscany

EasyTuscany

The telline alla Livornese is a hot dish of molluscs with a strong character, built on the encounter between the marine flavour of the arselle and a simple, aromatic and slightly spicy condiment. The tender pulp of the telline It combines with the softness of the tomato and the creamy texture of the eggs, added at the end to bind the sauce without weighing it down. The onion sautéed in extra virgin olive oil provides a sweet base, while the parsley rounds out the aromatic profile with a fresh note. Cooking requires attention: the tomato should shrink slightly, the shellfish should cook briefly, and the eggs should firm up only thanks to the residual heat. This recipe is considered a traditional Tuscan dish.

Instructions

Voice reading

6 steps · natural Italian voice

Prepare the ingredients

Finely chop the onion and parsley; prepare the canned whole peeled tomatoes Already deseeded and chopped. Beat the eggs in a bowl and lightly salt them. Keep the ingredients separate so you can add them in the correct order and better monitor the cooking of the seasoning and the telline.

Brown the onion

Pour the extra virgin olive oil into a skillet wide and add the chopped onion. Let it heat up over medium heat, stirring, until it becomes soft and lightly golden. Avoid browning it: a light browning keeps the bottom delicate and allows the flavour of the telline.

Cook the dressing

Add the chopped tomatoes, chopped parsley and the onion to the chili pepper. Cook over low heat Cook for a few minutes, stirring occasionally, until the tomatoes soften and the sauce begins to simmer. The sauce should be fragrant and slightly reduced, without drying out.

Add the telline

5 min

Pour the telline in the skillet and distribute them in the sauce, so that they receive even heat. Cover with the lid and cook for five minutes. Make sure the bottom is gently boiling and that the telline have opened; stop cooking without prolonging it unnecessarily.

Combine the eggs

Turn off the heat and pour on telline the beaten and salted eggs. Mix immediately and delicately, taking advantage of the residual heat of the skillet to thicken them without overcooking them. The sauce is ready when it appears soft and enveloping, not dry or grainy.

Serve very hot

Bring the food to the table immediately telline in Livorno, distributing in the skillet the tomato, egg and shellfish condiment. Serve hot, when the sauce retains its creamy consistency and the scent of parsley and chili pepper it is still evident.

Chef's Tips

Add the eggs off the heat and mix immediately: the residual heat must coat the telline with a soft cream, without turning them into scrambled eggs.

Ingredients

Ingredients for 4 people
(2.2 lb) 1 kg of telline (small clams) (arselle (small clams)) 1 small onion
½ cup extra virgin olive oil (1 tbsp) 1 tablespoon of chopped parsley
chili pepper
(14.11 oz) 400 g of canned whole peeled tomatoes and without seeds cut into small pieces
2 eggs