For those who are passionate about seafood, Proloco Trastevere in Via Mameli in Rome is launching Dol Fish Day, a menu dedicated to the Lazio sea offered every Tuesday throughout the summer. The philosophy of Proloco Trastevere which is present in Rome with three premises, that of Via Mameli, that of Centocelle, in via Domenico Panaroli and Pinciano, in via Bergamo, is to enhance the products of the Lazio area. This summer the new gastronomic proposal of Via Mameli, dedicated to fish, is based on fresh fish from the Lazio coast, not farmed and which varies according to the availability of the sea.
The traditional fish-based menu is made up of two appetizers, two first courses, two second courses and a special dish: “Every Tuesday we offer simple dishes, exclusively based on fish, in line with our offer: when the fish is fresh, it does not need large transformations” explains Elisabetta Guaglianone at the helm of the restaurant together with Marco Natoli and Alessandro Salatino.
Among the proposals on the menu to be tasted in the dehors, the seafood soutè which will vary according to the availability of the sea, molluscs and crustaceans, raw and carpaccio. Make way then for the great classics: squid ink that goes well with fresh pasta from Pastificio Secondi and the inevitable Spaghetti with clams. And again Guazzetto, Acqua pazza, Grilled, Fish in salt: a simple but tasteful seafood cuisine.
It draws on an ancient marine product typical of the Lazio coast, the tellina, a mollusk once very widespread today a Slow Food presidium, appreciated since Roman times by the gastronome and food historian Apicius, author of "De Re Coquinaria", which can be considered the first gastronomic treatise in history, the dish proposed by Proloco Trastevere, rigorously made in Latium in all its components, a fresh dish that is easy to make and expresses the best of its flavor precisely in simplicity, which is based on the delicacy of this extraordinary shellfish :
Spaghetti with cockles
Ingredients for people 4
400 g of spaghetti from Pastificio Lagano
800 g of fresh cockles from the Lazio coast
1 clove of Proceno red garlic
extra virgin olive oil from the Pontine Hills Dop
2 lemon peels
parsley
sale
citrus pepper
Method
Purge the cockles in a bowl with water and salt; change the water frequently until the cockles no longer release sand. Fry the Colline Pontine dop extra virgin olive oil – among the Lazio dops it is the one that goes best with fish – with a clove of garlic. When the oil starts to sizzle, add the cockles. Close with a lid to facilitate the opening of the cockles which will be ready in five minutes of cooking.
Separately, cook the spaghetti in lightly salted water and drain them al dente.
Combine with the cockles and finish with lemon zest, citrus pepper to emphasize its freshness, parsley and a drizzle of raw oil.
