Enjoy the unique flavors of Mescafrancesca Potatoes and Fish, a traditional Italian recipe reimagined with fresh seafood.

Mescafrancesca Potatoes and Fish

Mescafrancesca is a dialect term that often refers to mixed pasta, a staple in many Neapolitan dishes such as pasta and potatoes. This classic dish is reimagined in Mescafrancesca Potatoes and Fish, prepared by Roberto Di Pinto, a Michelin-star chef from Naples and owner of the SINE restaurant in Milan. He creatively updates traditional recipes from his region with modern flair.

In this version, the creaminess typical of pasta and potatoes meets the refreshing taste of the sea. Alongside octopus, mussels, and clams, calamari, shrimp, and raw sea bass are added so they cook briefly with the heat of the pasta, preserving their texture. The candied lemon brings a unique touch of sweetness and acidity that is truly surprising!

If you love savoring traditional cuisine with a new twist while respecting authentic flavors, Mescafrancesca Potatoes and Fish is the first course you’ve been searching for.

Don’t miss these variations:

• Pasta and Beans Neapolitan Style
• Pasta and Potatoes with Provola and Bacon
• Pasta, Potatoes, and Eggs

Ingredients

• 500g potatoes
• 200g mixed seafood (octopus, mussels, clams, shrimp, calamari, raw sea bass)
• 1 candied lemon
• Olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Peel and cube the potatoes. Boil them in salted water until tender.
2. In a large pan, heat olive oil and add the mixed seafood. Sauté briefly.
3. Once the potatoes are cooked, drain and add to the pan with seafood.
4. Add the candied lemon, salt, and pepper. Stir gently to combine.
5. Serve hot, garnished with fresh parsley.

Total Time

30 min

Cuisine

Italian