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CAZZAVÙFFEL MENDÌDD PU PUMUDUREIN (Sea Snails alla Gravinese)

Ingredients for 6 people:

  • g 800 of Sea Snails
  • g 150 of Bambina Extra Virgin Oilve Oil
  • 1 clove of garlic crushed
  • g 250 of cherry tomatoes
  • Fine salt, oregano, chopped parsley to taste

PROCEDIMENTO

Wash the sea snails under running water 2-3 times and place them in a container to drain with a little fine salt for a few hours. Rinse under running water and return to the container with water for at least 4-5 hours until they come out of the shell. When the sea snails have all come out, place them into a saucepan on the stove and start cooking them over a slow heat.

When the water is well heated, turn up the heat and boil for 10 min.

In the meantime, heat the oil in a saucepan, brown the crushed garlic, add the cherry tomatoes cut into chunks and cook. Drain the sea snails leaving a good part of the water and place all together in the saucepan with the tomatoes, including some of the cooking water and cook for 15 mins adding fine salt and oregano.

When cooked serve in a clay dish sprinkled with chopped parsley.

Autore

Chef Michele Di Padova