Tag: mussels

Seafood, not just mussels and clams – Italian Cuisine

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

Pasta with chickpeas and mussels – Italian Cuisine

Clean the mussels, then open them in a skillet over high heat with a lid.
Shell them and filter the cooking juices, keeping them aside.

Fry garlic, oil and chilli in a saucepan, then add the chickpeas with all the water and let them flavor.
Also add the water of the mussels and cook about ten minutes.

Raise half of the chickpeas and blend until a smooth cream is obtained.

Lower the dough into the remaining chickpeas and start cooking, adding more cakda water as needed.
When the pasta is almost done, add the mussels, chickpea puree and parsley and season with salt.

The pasta with chickpeas and mussels is ready, decorate with a couple of shells and fresh parsley and serve.

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Rice, potatoes and mussels: paella with the Bari accent – Italian Cuisine

Baked earth and sea dish, the Bari "tiella" has been inebriating the streets around the Basilica of San Nicola for over four centuries. Few doubts: it was the Bourbons who taught the pleasure of this dish to the citizens of the Apulian capital, with different variations according to taste.

In the name there is already a clue, but not everyone can intuitively realize it. Especially if you were born far from Bari, a southern subway where the "tiella”Of potatoes, rice and mussels has always represented a mix of original taste, imitated at every latitude, but par excellence symbol of traditional cuisine in the shadow of the Basilica of San Nicola. And yet, behind the term "tiella", there is a story with a Spanish accent that not everyone knows from Bari. History that in the alleys of the city, however, is very well known: the Bari dish par excellence is the son of Bourbon domination in the South.

One word, many kitchens

Tiella, not surprisingly, is a term used also in Lazio, Campania and Abruzzo (and even in the Modena area, where its derivative "tigella" is the name of a small-sized muffin stuffed at the first firing), where they all agree in attributing its origin to the Bourbon age. TO Gaeta there is the typical and famous tiella with products of the land and freshly caught, in Bari there is another one in the oven, with a similar recipe. At least in the intentions, given that it foresees mussels and potatoes on the same plate, almost to symbolize the magic of a territory halfway between cultivated land and beaches, with a good part of the population dedicated, for work, to turn their gaze daily towards the horizon. And another good part engaged with the work of the land. Here, then, how the typical dish on the Bari tables puts everyone in agreement.

Spain and Italy united by rice

Compared to the simple and original recipe, in addition to the tomatoes, they can be added seafood and onion, according to taste. You therefore appear decidedly intuitive to deduce how the proximity to the paella is not just a legend. The rice remains the lowest common denominator, while all the rest of the recipe is taken from how good nature has been able to give to the Iberian peninsula and "heel" of the Belpaese. That way, if it comes to paella Valenciana, you can cook meat, vegetables, beans and even molluscs or cuttlefish in the same pot. From here, however, the Apulian mussels and the Agro Bari potatoes have almost the monopoly in the oven, with a series of additions arrived in the twentieth century with the Italian well-being that in the south is not necessarily synonymous with distancing oneself from one's origins. Rather, here tradition is preferred.

An unmistakable name and fragrance

Moreover, even the tiella, just like paella, owes its name to the pan in which it is cooked (in the Bari dialect)tied", Literally" teglia "). Pan that according to tradition must be from terracotta, tall and circular. When the oven at home was a luxury, there was no Sunday morning without fathers around Bari with trays set at home and cooked in small shops with a wood oven, dedicated to this romantic work: giving yourself a rest lunch with the local dish par excellence was a great satisfaction. Luckily the rulers of the Bourbons wanted to give this luxury to their subjects, careful in handing it down from generation to generation.

Variations of land and sea

Today the scent on the streets of the city is the same every week, even if with novelties, in some cases, among the aromas and colors. In fact, the initial combination, still in support of the theory that wants to attribute the origin of the pan to 1600 Spanish in Italy, remains that of rice and potatoes, poor dish prepared with the ingredients always present in the homes of farmers. Over the years, the recipe was then enriched with mussels, a kind of catch that was still cheap, while even later on, even artichokes, courgettes or the octopus, another synonym of "baresity".

Raw Bari

But the layers that make up the typical tiella have also changed over the years, almost in step with the increasingly affluent economic conditions of the southern people. The more ingredients there are, the taller the pie is, to the great satisfaction of the head of the table. The important thing is that every addition ends up in the oven "raw": the real tiella of potatoes, rice and mussels is based on this principle, woe to forget it. A principle that makes it a dish with a decidedly long cooking time. But waiting, sometimes, is really worth it.

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