Appetizer maruzzelle
Instructions
The maruzzelle wash under cold running water and repeatedly sciacquale. Then post them to soak in salt water for a couple of hours. Risciacquale again and put them to drain. Pela and cut the shallots into rings. Put the olive oil in a saucepan and heat gently. Then combine the shallot and foul wither. Add the maruzzelle and let stand for 5 minutes, stirring occasionally.
At this point, join the tomatoes, Bay leaves, chilies and a pinch of salt. Mix well and continue cooking for 20-25 minutes over low heat and indoor pot. Stir occasionally and make sure the sauce doesn't dry too: in this case, add a few tablespoons of hot water. Serve hot accompanied with slices of toasted bread.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 600 gr. by maruzzelle or sea snails
- 1 box of tomato pulp
- 2 small hot chilies
- 1 bay leaf
- 1 shallot
- 2 Tablespoons extra virgin olive oil
- salt q. b