Seafood, not just mussels and clams – Italian Cuisine

Seafood, not just mussels and clams


on clams We have already told you how to choose them and buy them. The oysters, even the ecological and low-cost ones, we consider them a world apart. on mussels it is certainly worthwhile to say something more. And above all it is worth to know also the other local shells, exquisite fruits of our sea to be received and enjoyed with honor.

Let's start with the mussels, or muscles what to say. Of course there are only books to write about them. The recipes? Infinite (here the top ten). Here are just a few ideas: there are several breeding systems, but above all there are several 'Terroir'. For the mussels, really as for wine. Every land, or rather every sea, has its own nutrients and characteristic aromas, and all the mussels absorb them – even if, unlike the common belief, the "filters" of the sea are actually clams.

And speaking of clams: with le clams – or telline if you prefer – there are very few, even two different families! (with the exception of the Sardinian ones, which one type of clams actually are). The clam is larger and more rounded, with concentric grooves on the shell (unfortunately the prized and very tasty local clam has been almost completely supplanted by the Philippine one…). The cocklesinstead, they have shells more smooth and colorful and taste more delicate. That of the Roman coast, an exquisite ancient tradition, is protected by Slow Food, still harvested by raking the sandy beaches by hand on calm days.

The fasolari they have a shell that is a cross between that of the clam and that of the arsella. Their meat is very soft and the tasty taste. From the same family as the clams, unlike the latter, they are unable to completely purge the sand in water and salt, so it is necessary to open the shells by hand and rinse the mollusc (for how to clean them, see here). Excellent steamed or sautéed, they season pasta and risotto and are the protagonists of delicious recipes like the one that sees them seasoned with almond butter.

The razor clams they are those long cones, as its name implies. They live in the sand, they taste strong sea and are excellent for pasta, or au gratin or cooked on the grill. Rich in minerals and low in fat, here's a tip to prepare them: avoid prolonging too much cooking, they become hard and chewy.

The snails they are rare and are delicious bread for real sea wolves. After having purged them, the cap that closes them should be blown up the pan and the broth then filtered. They are eaten in sauce, fitted with toothpicks with which to draw the little snails out of their shell.

The sea truffle, from the meats lean, nutrients (proteins ad high biological value) and prized, has a taste intense and particular – especially when eaten raw, as is often preferred. In the first it goes well with pesto or a sauce based on aromatic herbs and white wine.

The scallops, also known as shells of St. James are the exquisite medallions locked up in spectacular shell fan-shaped. In addition to meat, the 'coral' is also delicious, as are their gonads. The adults in nature can also reach 15 cm in diameter; they move fast and see us very well! They do not stand out for their nutritional supply, but they are low-calorie and golosisime.

Aurora Quinto
September 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

This recipe has already been read 159 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close