Jul 14 2026
Restaurants›Gucci Osteria da Massimo Bottura›Cacciucco’s Dreaming Recipe

Cacciucco’s Dreaming Recipe

Inspired by Gucci Osteria da Massimo Bottura
Time40m
Serves4

Tuna belly, scallop, leek

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Ingredients

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Seafood

Vegetables

Liquids

Herbs & Spices

Oils

Method

Preparation

  1. 1

    Prepare the seafood

    Cut the tuna belly into bite-sized cubes. Rinse the scallops and pat them dry with a paper towel.

  2. 2

    Prepare the leeks

    Trim the roots and dark green tops off the leeks. Slice them thinly, rinsing well to remove any grit.

  3. 3

    Mince garlic

    Peel and finely mince the garlic cloves.

Cooking

  1. 4

    Sauté leeks

    In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté until they are soft and translucent, about 5 minutes.

  2. 5

    Add garlic and spices

    Add the minced garlic, red pepper flakes, salt, and black pepper to the pot. Stir for another minute until fragrant.

  3. 6

    Cook the seafood

    Add the tuna belly to the pot and cook for about 3-4 minutes, stirring gently. Then add the scallops and cook for an additional 2-3 minutes until they are just cooked through.

  4. 7

    Add liquids

    Pour in the white wine and let it simmer for 2 minutes to reduce slightly. Then add the fish stock and bring to a gentle simmer.

  5. 8

    Finish with herbs

    Once the broth is simmering, stir in the fresh parsley. Adjust seasoning with additional salt and pepper to taste. Let it simmer for another 5 minutes.

Serving

  1. 9

    Serve the dish

    Ladle the cacciucco into bowls and serve hot, garnished with extra parsley if desired.

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