The limpets are mollusks that adhere to the cliffs, on the sea coast. They are much appreciated in the fishing grounds of the archipelagos of Madeira and the Azores, and can be eaten grilled, marinated in rice or barbequed seafood.
This delicacy has an intense flavor and aroma to the sea, which connects very well with the seasonings that accompany it. As a starter, they are seasoned with lots of garlic and grilled in their own shell. They are served hot, barely grilled in a frying pan and accompanied with lemon slices.
Ingredients:
Lapas q.b.
2 tablespoons of vinegar
2 or 3 garlic cloves
4 lemons
Garlic butter q.b.
Piri-piri
salt
Coriander (optional)
Confection:
Wash the lapas well to release the sand (those of Madeira leave practically clean, once they are picked up in rocky areas). To help with this process, place them for a few hours in a salt and water bowl.
Make 3 lemons juice and reserve the other to serve, in slices, with the limpets.
Prepare a sauce with the melted butter, lemon juice, finely chopped garlic and vinegar. Mix a pinch of piri-piri and stir well to call.
Place the limpets in a frying pan, with the kernels up and the shell side down, and bring them to the opening.
Pour the sauce over the lapas and the coriander finely chopped, that can be mixed in the sauce or lying on top of the limpets. Do not grill too much so the limpets do not dry out.
Serve right away.
This delicacy has an intense flavor and aroma to the sea, which connects very well with the seasonings that accompany it. As a starter, they are seasoned with lots of garlic and grilled in their own shell. They are served hot, barely grilled in a frying pan and accompanied with lemon slices.
Ingredients:
Lapas q.b.
2 tablespoons of vinegar
2 or 3 garlic cloves
4 lemons
Garlic butter q.b.
Piri-piri
salt
Coriander (optional)
Confection:
Wash the lapas well to release the sand (those of Madeira leave practically clean, once they are picked up in rocky areas). To help with this process, place them for a few hours in a salt and water bowl.
Make 3 lemons juice and reserve the other to serve, in slices, with the limpets.
Prepare a sauce with the melted butter, lemon juice, finely chopped garlic and vinegar. Mix a pinch of piri-piri and stir well to call.
Place the limpets in a frying pan, with the kernels up and the shell side down, and bring them to the opening.
Pour the sauce over the lapas and the coriander finely chopped, that can be mixed in the sauce or lying on top of the limpets. Do not grill too much so the limpets do not dry out.
Serve right away.
Comentários
Enviar um comentário