Viareggina
From The Great Italian Cookbook.
A historical recipe
The Great Italian Cookbook.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- a pinch of salt
- 1 small onion
- 1202 tomatoes
- 1 piece chili pepper
Possible health benefits
General information, not medical advice.
-
Tomato
High in protein · 1.2 g per 100 g, 21% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of vitamin C · 23 mg per 100 g, 29% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Tomatoes, green, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- (Spaghetti with clams and chili pepper) 2lb clams 1 clove garlic 1 cup olive oll 1 small onion Yecup dry white wine 1202 tomatoes 1 piece chili pepper salt 1002 spaghetti 2 tbsp finely chopped parsley freshly ground pepper Soak the clams in water to remove the sand;
- rinse and place in a large skillet with the garlic and a few tablespoons of oil.
- Cover with a tightly fitting lid and leave over moderate heat until the shells open.
- Remove the clams and reserve the cooking liquor.
- Slice the onion and fry in the oil until it begins to brown.
- Pour in the wine and leave to evaporate before adding the chopped tomatoes and the reserved liquor from the clams.
- ‘Add the chopped chili pepper and a pinch of salt and cook over high heat for about 20min.
- Meanwhile cook the spaghetti for 10-12 min in plenty of boiling salted water.
- Add the clams, parsley and plenty of pepper to the tomato sauce and simmer gently for 1min.
- Drain the spaghetti, cover with the piping hot sauce and serve immediately.
Plating
Cookware for this recipe
-
Frying pan
-
Large pot
-
Chef's knife
-
Cutting board
-
Colander