Rapana is a type of shellfish that is found in sea water. It is also a beautiful shell and a few grams of dietary meat, rich in iodine, iron, calcium and other minerals. When cooked correctly, rapanas make unusual and tasty dishes.
Before you start cooking rapans, they must be properly cut, namely, cleaned from the sink. This can be done in several ways. First, gently smash the sink with a hammer and empty the contents. Secondly, hit the water hard, and then, when the body of the mollusk looks out a little, get it out with a fork. And thirdly, you can boil the rapans for 1-2 minutes, and then remove them from the sink. Then the stomach and intestines should be separated from the body and the meat should be rinsed under running water. Only then can you start cooking.
Rapana with rice and vegetables
Lightly fry the boiled and finely chopped rapana in olive oil, onions, carrots and red bell pepper. Then salt to taste, add pre-cooked rice and mix everything gently until smooth. The dish can be served with finely chopped parsley and white wine.
Stewed rapana
The body of the shellfish must be boiled until half cooked in lightly salted water, then cut into two parts and fried in olive oil with onions and carrots. Once the rapa is tender enough, add a little mayonnaise, bring to a boil and turn off the heat to prevent the seafood from getting too tough.
Rapana salad
Cut the boiled rapan meat into strips, then add chopped cucumber, grated cheese and a few boiled eggs to it. Season with salt, drizzle with a few drops of lemon and mix gently with mayonnaise. Optionally, you can substitute cooked rice and canned corn for additional salad ingredients.
Rapan Chops
Lightly beat the rapan meat, season with salt and pepper, cover with a beaten egg and refrigerate for 10-20 minutes. After that, fry them in olive oil, having previously breaded them in flour. Can be served with rice or baked vegetables.
