Rations - Seafood Stew with Tubettini Rigati and Parmigiano Reggiano

This week we will be tasting an old favorite. Elena’s Mediterranean Stew prepared with Rustichella d’Abruzzo Tubettini Rigati and shaved Parmigiano Reggiano.

Many of you have already become die-hard fans of this seafood steaming broth. What you may not know, is that you don’t have to use seafood at all! I’ve used chopped Soppressata and Pancetta. As always, it’s still one of the easiest meals to prepare. For seafood, no pre-cooking is required. Simply pour the bottle of Mediterranean Stew in a pot bring to a simmer and add chunks of fish, shrimp, lobster, crab, mussels, baby clams, whatever you like. As an option, as the seafood slowly cooks you can prepare pasta, risotto or rice. I prefer small cuts of pasta like Tubettini or even el pepé.  The slight spicy kick from the stew brings out the sweetness of the meat.

As for the cheese? Parmigiano Reggiano, of course.  Cooked but not pressed, this raw cow’s milk is named after Parma, Reggio Emilia, Modena, Bologna and Lombardia, Italy. By law only cheese produced in these provinces may be labeled as such. The only additive allowed is Mediterranean sea salt which the cheese absorbs while being submerged in brine tanks for 20 days.  The cheese is then aged for an average of two years. Sharp, complex fruity/nutty taste with a strong savory flavor and slightly gritty texture. Regularly priced at $23.99/lb, this week’s tasting price will be $18.99/lb.

Mediterranean Stew - $12.99/26.5oz bottle this week $9.99.

Rustichella d’Abruzzo Tubettini Rigati - $6.79/17.5oz. bag this week $5.49.

Fun Facts:   At 12 months, each and every Parmigiano-Reggiano is inspected by an expert. ‘Consorzio’. The cheese is tested by a master grader whose only instruments are a hammer and his ear. By tapping the wheel at various points, he can identify undesirable cracks and voids within the wheel!