Recipes
Spaghetti alla trabaccolara Recipe
dinner_dining
First courses
Photo © Elvira - Ciboulette
Spaghetti alla trabaccolara is an old recipe which only very recently has entered the restaurants' in Viareggio menus. ‘Trabacco" was the name of the boats of the fishermen that came from San Benedetto del Tronto who came to live and fish in Versilia from the 1920's to the 1930's. It was a sauce prepared on board, perfect yet simple. Today it is found in all the trattorias around the port of Viareggio (and around the province of Lucca) and the central market in Piazza Cavour.
Ingredients
- hake
- rock fish
- gurnard
- mullet
- 1 bunch of parsley
- 1 clove garlic
- 4 tbs olive oil
- 1 tomato
- 1/3 of a glass of dry white wine
- salt& pepper
Spaghetti alla trabaccolara - Credit: Marta Mancini
Method
- Clean and fillet the fish, separating the head and bones from the fillet.
- Pour 4 tablespoons of olive oil into a pan and add the chopped onion, a clove of garlic, a fresh tomato cut into cubes.
- Once your sauce begins to dry, add the white wine and, after it has evaporated, the fish fillets.
- Meanwhile, cook the spaghetti in salted boiling water and drain them while they are still al dente.
- Add the spaghetti into the pan with the fish and finish cooking, stirring well so that they absorb all the sauce.
- Serve the spaghetti alla trabaccolara with a sprinkling of chopped parsley on top.
