Best 5 Cozze Al Forno Recipes

COZZE AL FORNO

Steps:

• For the filling: Heat a small skillet over medium heat. Add 1/4 cup olive oil and the prosciutto and cook, stirring often, until the prosciutto is crispy, about 3 minutes. Add the garlic and stir. Remove the skillet from the heat and cool slightly, about 5 minutes. Add the bread crumbs and toss in the oil to coat. Stir in the parsley and 1/4 cup of Parmesan.
• Meanwhile, for the mussels: Heat a large Dutch oven over medium-high heat. Add the olive oil and garlic and cook, stirring often, until the garlic is lightly browned, about 2 minutes. Add the mussels and white wine. Cover and give the pot a shake. Cook, shaking occasionally, until the mussels have just opened, 2 to 3 minutes. Discard any unopened mussels.
• Position a rack in the top third of the oven. Preheat the broiler to high.
• Discard the top shells of the mussels and loosen the mussel meat from the bottom shell. Leave the meat in the shell and arrange on a rimmed baking sheet. Using a small spoon, pack the filling in each of the mussel shells. Drizzle with remaining 2 tablespoons olive oil and top with the remaining 1/4 cup Parmesan. Broil until the filling is golden and the cheese is melted, 1 to 2 minutes. Serve with lemon wedges if desired.

CAPELLINI AL FORNO

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch diameter nonstick spring form pan. Set aside.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Drain well and place in a large bowl. Add 4 tablespoons butter, 1 cup Parmesan, eggs, parsley, salt and pepper. Toss well until coated.
• Sprinkle 1/4 cup breadcrumbs in the bottom of the prepared pan. Spread 1/3 of the seasoned pasta on top. Arrange half of the prosciutto in a single layer on top. Sprinkle half of the mozzarella on top. Add 1/3 of the pasta and push down lightly to form an even layer. Repeat the layers with 1/4 cup breadcrumbs, the remaining pasta, prosciutto, and mozzarella. In a small bowl, mix the remaining 1/2 cup breadcrumbs and Parmesan together. Sprinkle over the layers and dot with the remaining 2 tablespoons butter. Drizzle with olive oil and bake until light golden on top, 45 to 50 minutes. Cool for 10 minutes.
• Remove the sides of the pan and cut the pasta into wedges. Serve with warm marinara sauce.

COZZE ALLA TARANTINA

Steps:

• Heat a charcoal grill to medium high.
• Heat the olive oil in a large, heavy Dutch oven over the grill grates. Add the red pepper flakes and garlic and stir until fragrant. Season with salt and pepper, then stir in the tomatoes. Cook, stirring, until some of the tomatoes begin to burst and you begin to smell their sweetness, about 5 minutes.
• Stir in the wine. Once it begins to simmer, add the mussels and cover with a lid. Cook just until the mussels open, 6 to 8 minutes. Do not overcook or they'll be tough and chewy and no longer taste like the sea. Discard the mussels that do not open while cooking.
• Divide the mussels and cooking liquid among soup bowls. Sprinkle with the parsley and drizzle with olive oil. Serve with the Grilled Bread.
• Grill the bread over medium-high heat until golden and brown on both sides. Rub the garlic on both sides of the bread for flavor. Serve with olive oil.

VERDURE AL FORNO

Steps:

• Preheat oven to 375 degrees F.
• Coat the bottom of a 9 by 13-inch baking dish with extra-virgin olive oil. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. Evenly pour 1/3 cup of the heavy cream and sprinkle with 1/3 of a cup of mozzarella, 1/3 cup fontina and 2 tablespoons of the Romano. Sprinkle with 1/3 cup of the bread crumbs. Repeat layers, ending with the bread crumbs. Cut the 4 tablespoons of butter into 1/2-inch cubes and sprinkle over the top of the dish. Line a baking sheet with aluminum foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown.

ROASTED BREADED MUSSELS (COZZE AL FORNO)

Steps:

• Preheat the oven to 425°F.
• Prepare the scrubbed mussels for cooking by checking to make sure that none of the shells are open (discard the open ones).
• Place the mussels in a pan with 1/2 cup of water or dry white wine over medium high heat and cook stirring frequently just until the mussels begin to open. Remove and put into a bowl as the shells will continue to open.
• When all of the mussels are removed, strain the liquid through a sieve or cheesecloth and reserve the liquid. You should have a 1/4 cup of the liquid. Now remove the mussels from their shells reserving half of the shells. Place the halved shell on a baking sheet and place a mussel in each one.
• In a small bowl, combine the garlic, parsley, oregano, grated cheese, and breadcrumbs. Now sprinkle the mixture over the mussels in a thin layer. Now drizzle the olive oil and a little of the reserved liquid over the breadcrumb mixture.
• Bake the mussels for about 10 minutes or until the tops of the breadcrumbs are brown and crisp (careful not to burn the breadcrumbs).
• Serve right away and enjoy.