Bevarasse saltae - Vongole saltate
Clams cooked in oil with garlic, parsley and pepper. Served hot in their own sauce.
Botarga - Bottarga
Very thin slices of botargo (mullet eggs) with oil, lemon juice and pepper. Frequently
served with toasted polenta.
Canoce lesse -
Cicale di mare lessate
Mantis prawns, boiled, legs and upper shell removed, served with oil, salt, pepper,
lemon juice and parsley.
Caparossoli saltai - Vongole veraci
saltate
"Veraci" clams cooked in oil, garlic, chopped parsley and served with
pepper and parsely. Served hot in their own liquid.
Cape
longhe saltae - Cannolicchi saltati
Razor-shells cooked in oil, garlic and chopped parsley, served with pepper and
parsely. Served hot in their own liquid.
Cape sante in forno - Cappe sante al
forno
Pan-cooked scallops baked in the oven with butter, oil, chopped parsley, garlic,
salt and pepper.
Carpaccio -
Carpaccio
Very thin slices of raw beef fillet served with oil, salt and pepper.
There are many variations of this:
- with pieces of parmesan and artichoke hearts;
- with a sauce;
- with garden rocket and parmesan;
- with lemon juice;
- with "champignon" mushrooms;
- with balsamic vinegar and salt;
- ... ...
Moleche fritte - Granchi molli
fritti
Shore crabs are the crabs that have just lost their shell and their new shell
is therefore extremely soft.
They are fried after having been left in a mixture of beaten eggs with salt for
a couple of hours.
Peoci saltai - Cozze saltate
Mussels cooked in oil, garlic and parsely, served with pepper and chopped parsely.
Served hot in their own liquid.
translated by C.Cawthra
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