How to cook vongole
Products
Vongole - 1 kilogram
Parsley - 1 bunch
Olive oil - 4 tablespoons
Garlic - 2 cloves
Salt - 4 teaspoons of salt
Food preparation
1. Wash 1 kg of shells under running water, removing broken and bad ones.
2. Place the seashells in a bowl and pour over the water so that the water covers the seashells.
3. Pour 1 teaspoon of salt into a bowl of water.
4. Rinse the shells by hand to remove all sand and particles.
5. Leave the vongole in the solution for 1.5 hours, during which change the water, adding 1 teaspoon of salt each until the water becomes clear. Typically, you need to change the water 4-5 times.
6. After 1.5 hours, rinse the shells under running water and let dry for 5 minutes.
Cooking vongole
1. Pour 4 tablespoons of olive oil into a thick-walled saucepan and place over medium heat.
2. Fry 2 finely chopped garlic cloves in oil.
3. Place the vongole in a skillet and fry over medium heat for 3 minutes.
4. Pour in half a glass of boiling water and keep on fire for 4 minutes.
5. When all the shells are open, sprinkle with finely chopped parsley and stir.
6. Darken the seashells on the fire for another 1 minute and serve.
Fusofacts
- Vongole (they are also called sea cockerels) - this is sea molluscs, which are harvested in the Gulf of Naples in the Campania region.- With a vongole prepare pizza, sauces for side dishes and pasta, and also consumed fresh, taking shellfish out of the shell.
- When cooking a vongole, it is important not to overexpose the shells, otherwise they will become "rubbery".
- When buying vongole needs to be careful: fresh shellfish have tightly closed valves.
- Calorie content vongole - 49 kcal / 100 grams.
- Average cost vongole in Moscow for June 2017 from 1000 rubles / 1 kilogram of frozen and 1300/1 kilogram of live vongole. Cheap live vongoles in India, about 100 rubles / 1 kilogram.
- The shelf life of ready-made vongoles in the refrigerator is 2 days.