Rapans with rice and vegetables
Boiled and finely chopped rapana lightly fry in olive oil with onions, carrots and red bell peppers. Then salt to taste, add the pre-boiled rice and mix everything gently until smooth. A dish can be served with finely cut parsley and white wine.
The shellfish body needs to be boiled until semi-ready in lightly salted water, then cut in two and fry in olive oil with onions and carrots. Once the rapan meat is soft enough, add some mayonnaise, bring to all the boils and turn off the fire so the seafood doesn’t turn out too hard.
Rapan salad The
cooked rapan meat cut into straws, then add the cut cucumber, grated cheese and a few boiled eggs to it. Salt, splash with a few drops of lemon and mix gently with the mayonnaise. Optionally, you can replace the additional salad ingredients with cooked rice and canned corn.
Rapan meat chops
Rapan meat lightly bleat, salt, pepper, pour in a beaten egg and put for 10-20 minutes in the refrigerator. After that, roast them in olive oil, having previously breaded in flour. Can be served to the table with rice or baked vegetables.