Spaghetti Martelli alla Trabacolara

23/08/2012 - Pasta alla trabacolara is a simple fish dish of the Tyrrhenian coast of Versilia. The name comes from a boat type the "lugger" that is used by the Adriatic fishermen.

Articolo tratto da: Ciricette

Pasta alla trabacolara is a simple fish dish of the Tyrrhenian coast of Versilia. The name comes from a boat type the "lugger" that is used by the Adriatic fishermen.
Traditionally, the dish is made with fish that couldn't be sold on the market. But this "version" is a bit more modern and we use higher quality fish such as gurnard (gallinella) and redfish (scorfano), which are quickly fried and fit very well to our traditional Martelli pasta.

Ingredients for 4 people

400g spaghetti Martelli
1 Redfish (300g)
1 gurnard (300g)
4/5 ripe tomatoes
1/2 glass of white wine
chopped parsley
fish broth
garlic
salt
pepper
Extra Virgin olive Oil

Preparation:

Clean the fish, be sure to remove all bones. Prepare a fish soup with the fish heads - add tomatoes, carrots, celery, parsley, salt and pepper.
Blanch the tomatoes for a minute in boiling water, drain, remove the skin and remove the seeds, then dice the tomatoes.
In a large pan sauté the garlic in olive oil and then remove the garlic. Sauté the chopped tomatoes in the pan and deglaze with a little fish soup. In a separate pan fry the diced fish for a few minutes and season with salt and pepper. Cook the spaghetti until al dente and then add them to the pan with the tomatoes. Add the fish. Season with a little extra-virgin olive oil and chopped parsley.

Extra Virgin Olive Oil 'Frantoio Franci'

Out of stock

Spaghetti Martelli

Gli spaghetti - 1 kg.

8.14 €

Data

Spaghetti Martelli alla Trabacolara