Brodetto di Quinto Quarto con Riso al Forno a Legna e Frutti di Mare Crudi

**Brodetto di Quinto Quarto con Riso al Forno a Legna e Frutti di Mare Crudi**

Brodetto di Quinto Quarto con Riso al Forno a Legna e Frutti di Mare Crudi is an avant-garde Italian dish that reinterprets the traditional Adriatic *brodetto* (fish stew) through the lens of *quinto quarto* cooking—the Roman culinary tradition of utilizing the "fifth quarter," or offal and lesser-used cuts. This dish originates from the creative kitchen of Ristorante Abissi in Soverato, Italy, as featured on the program *Cosa mangiamo oggi?*.

The dish is built on a paradox: it combines the rustic, earthy flavors of offal with the delicacy of raw seafood. The *brodetto* base is a rich, reduced stock made from fish bones and the *quinto quarto* elements—typically including liver, heart, or tripe—slowly simmered with tomatoes, garlic, and peperoncino. This broth is then ladled over *riso al forno a legna*: rice that has been toasted and baked in a wood-fired oven, absorbing smoky notes and developing a chewy, almost al dente texture. The dish is finished with a crown of *frutti di mare crudi*—pristine raw shellfish such as scallops, shrimp, or sea urchin—whose briny sweetness contrasts with the warm, savory broth.

What distinguishes a great version is the balance of temperatures and textures: the hot, deeply flavored broth and rice against the cool, silky raw seafood. The wood-fired rice must be neither mushy nor hard, but perfectly resilient. Regional variations might see the *quinto quarto* component swapped for local offal or the raw seafood chosen according to the day's catch. At Ristorante Abissi, the dish exemplifies the modern Calabrian ethos of honoring tradition while pushing boundaries.