Sort the shells of the vongole before cooking and rinse. Boil a small amount of water, add a little salt. it is quite difficult to evenly salt boiled vongole. Place the vongole in a saucepan with boiling water in the sinks, cook for 2 minutes. There are no hairs inside the vongole, as in mussels, so you can serve it directly in the shells without cleaning.
How to cook vongole
Products
Vongole – 1 kilogram
Parsley – 1 bunch
Olive oil – 4 tablespoons
Garlic – 2 cloves
Salt – 4 teaspoons of salt
Preparation of products
1. Wash 1 kg of shells under running water, removing broken and bad ones.
2. Place the seashells in a bowl and cover with water so that the water covers the seashells.
3. Put 1 teaspoon of salt into a bowl of water.
4. Rinse the shells with your hands so that all sand and particles come out of them.
5. Leave the vongole in the solution for 1,5 hours, during which change the water, adding 1 teaspoon of salt each until the water becomes clear. As a rule, it takes 4-5 water changes.
6. After 1,5 hours, rinse the shells under running water and let dry for 5 minutes.
Cooking vongole
1. Pour 4 tablespoons of olive oil into a thick-walled saucepan and place over medium heat.
2. Fry 2 finely chopped garlic cloves in oil.
3. Place the vongole in a skillet and cook over medium heat for 3 minutes.
4. Pour in half a glass of boiling water and keep on fire for 4 minutes.
5. When all the shells are open, sprinkle with finely chopped parsley and stir.
6. Darken the shells over the fire for 1 minute and serve.
Delicious facts
– Vongole (they are also called sea cockerels) – it marine molluscs, which are harvested in the Gulf of Naples in the Campania region.
– With a vongole are cooking pizza, sauces for side dishes and pasta, and also eaten fresh, taking shellfish out of the shell.
– When cooking a vongole, it is important not to overexpose the shells, otherwise they will become “rubbery”.
– When purchase vongole need to be careful: fresh shellfish have tightly closed valves.
– Calorie value vongole – 49 kcal / 100 grams.
– Average cost vongole in Moscow for June 2017 from 1000 rubles / 1 kilogram of frozen and 1300/1 kilogram of live vongole. Cheap live vongoles in India, about 100 rubles / 1 kilogram.
– The shelf life of ready-made vongoles in the refrigerator is 2 days.