Un piatto dall’idea bizzarra; pasta con i sassi di mare, dal sapore unico

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Quando in passato si cadeva in miseria, la gente di mare si ingegnava come meglio poteva, e per ottenere un piatto invitante, cucinavano la “pasta con i sassi”.

Lo sappiamo tutti che la pasta è l’oro giallo italiano, simbolo del made in Italy, la vera ricchezza dell’Italia. Oggi vogliamo proporvi questa ricetta insolita, strana; vi garantiamo che non è uno scherzo. Proprio in Sicilia nacque lo “spaghetto allo scoglio”: avete mai pensato perché si chiama cosi? Ora ve lo spiega il team di Mezzokilo. In origine, si realizzava proprio con i pezzi di scoglio del mare, si avete capito bene, nella pentola andavano messi i pezzi di scoglio, che venivano presi dal mare. E’ un piatto tipico che usavano fare i pescatori quando tornavano senza aver pescato nulla, un piatto veramente povero perché si usano ingredienti semplici. In pentola si mettevano  i famosi sassi di mare con le sue incrostazioni di muschio, olio, il pomodoro pachino , il sapore di mare che sprigionava era indescrivibile.

ricetta con sassi di mare
(Canva photo)

Come fare, ingredienti, trucchi e consigli per preparare la pasta con i sassi di mare

Provatela ora, in queste belle giornate di sole dove si inizia ad andare al mare, raccogliete delle pietre o sassi di mare ne servono all’incirca 3, devono essere raccolte proprio dall’acqua, sciacquatele per bene e mettete da parte, servirà anche un pò di acqua di mare che useremo per risottare la pasta.

Presentazione

  • Preparazione: 10minuti
  • cottura: 25 minuti
  • difficoltà: molto bassa
  • porzioni: 2 persone

Ingredienti

  • 3 sassi d mare
  • 200 gr di spaghetti/linguine
  • q.b olio evo
  • q.b gambi di prezzemolo
  • 1 spicchio di aglio
  • 120 gr di pomodoro ciliegino
  • 2 bicchieri di acqua di mare
  • q.b prezzemolo tritato
  • 20 vongole veraci

Preparazione

Per prima cosa prendete un tegame molto capiente, aggiungete l’olio, lo spicchio d’aglio i sassi di mare e i gambi del prezzemolo, accendete il fuoco e fate cuocere per qualche minuto. Aggiungete i pomodori pachino che avremmo lavato e tagliato a pezzetti e le vongole, fate cuocere per circa 15 minuti. Nel frattempo in un pentolino aggiungete l’acqua di mare con l’acqua normale e portate a ebollizione senza aggiungere il sale.  Ora mettete gli spaghetti dentro nel tegame con il condimento, aggiungendo man mano l’acqua di mare che filtreremo con un colino, quando avrà raggiunto una cottura al dente, spengete il fuoco, togliete i sassi di mare e saltate la pasta, aggiungete infine il prezzemolo tritato.

Buon appetito!

 

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