<span>Maurizio Bosetti, culinary director and executive chef at</span><span> Il Borro Tuscan Bistro,</span><span> Jumeirah Al Naseem Hotel says: "My key ingredient is the tomato, especially the cherry or plum tomato. </span><span>At the restaurant, we use more than 20 kilograms of tomatoes per day. They</span><span> are delicious either raw or cooked into a sauce, sometimes more sweet, sometimes more sour, and are always easy to prepare. Traditionally, Italian cuisine </span><span>uses tomatoes</span><span> as a base for a number of</span><span> recipes – from pappa al pomodoro [a soup] and</span><span> pici all'aglione [a pasta dish], to mussels alla Livornese. This is one of the dishes that is featured in The Italian Way Experience menu, which I have especially curated</span><span>, and is available this month </span><span>at Il Borro Tuscan Bistro."</span> <strong><span>Mussels alla Livornese</span></strong> <span>Serves 2</span> <span><strong>Ingredients</strong><em> </em></span> <span>Extra virgin olive oil, to taste</span> <span>20g garlic </span> <span>50g red onion </span> <span>Red chilli, to taste</span> <span>300g clams </span> <span>400g mussels </span> <span>Salt and pepper, to taste</span> <span>4 tbsp fresh cherry-tomato sauce </span> <span>100ml vegetable</span><span> stock</span> <span>Basil to taste</span> <span>Tuscan bread croutons</span> <strong><span>Method</span></strong> <span>Heat the olive oil, and sauté the garlic, onion and chilli.</span> <span>Add the clams and mussels, and season with </span><span>black pepper and salt.</span> <span>Pour in </span><span>the fresh tomato sauce and vegetable stock, and bring to a boil.</span> <span>Cover with a lid and stir occasionally. </span> <span>Add basil and serve with toasted Tuscan croutons.</span> ______________________<br/> <strong>Read more:</strong> ______________________
