Paccheri alla trabaccolara
Trabaccolara is a fish sauce typical of the city of Viareggio. The name comes from trabaccolo, a boat that was used by fishermen from San Benedetto del Tronto, some of whom moved to Viareggio between the early 1920s and the late 1930s. The sauce is made from unsold fish at the harbor market, including gurnard, redfish, tracine, mullet, hake, and dogfish.
Ingredients
- 320g paccheri
- 800g fresh fish fillets (gurnard, redfish, tracine, mullet, hake, dogfish)
- 1 onion
- Hot pepper
- 200ml dry white wine
- Parsley
- Garlic
- 4 fresh tomatoes
- 100 ml EVO oil
- Salt
How to make
Separate the fillets from the head and bones to fillet the fish. Use the scraps to prepare a fish stew for later use.
Prepare a sauté in a frying pan with chopped parsley, garlic, onion, chili pepper, and oil. Remove the seeds from the tomatoes, dice them, and add them to the sauté. Once the water from the tomatoes has receded, add the wine. When the wine has evaporated, add the filleted fish and season with salt.
Sizzle the fish, trying to avoid a boiling effect; when it turns white, mash it with a fork. Heat plenty of water in a separate pot and add salt. Once it boils, add the pasta and blanch for 2 minutes. Remove from heat and drain. Add the pasta to the pan with the fish and, as the liquid recedes, add the fumet made earlier.
As soon as the pasta is ready and al dente, serve with a sprinkling of chopped fresh parsley and decorate with a basil leaf.
