ΒΑΘΜΟΣ ΔΥΣΚΟΛΙΑΣ
εύκολο
ΧΡΟΝΟΣ
30'
ΑΤΟΜΑ
4
ΥΛΙΚΑ
- ½ kilo limpets
- 1 onion, finely chopped
- 2 cloves garlic
- 1 tablespoon carrot, finely chopped
- 1 bunch kritamo (rock samphire), finely chopped
- 1 cup oil
- 1 cup hard (yellow) rice
- ½ wineglass lemon juice
- salt & pepper
Περιγραφή
Limpets, apart from being a small, tasty bite, were the best bait for catching the colorful “yalines”, “skaroyalines” and “dyli” all the way up to perches, parrotfish and white seabream. For the old-timers, they were the ultimate ouzo meze. They would prise one out with the shell of the previous one and eat them raw. They preferred the “koukoumarates” they collected from the desert islands, because they have more flesh and are tastier, having around their crunchy meat a touch of ochre.
Εκτέλεση
Put the limpets in a pot with water. As soon as it comes to a boil, the flesh of the limpets will start to detach from the shells. Turn off the heat, sort out the edible parts and set them aside. Remove the shells from the limpets. Sauté all the greens in the oil until they wilt. Add three cups of water, the limpets, salt and pepper. As soon as it comes to a boil, add the oil and the lemon. Stir constantly until the rice is half-cooked. Cover the pot and remove it from the heat. Serve when all the water has been absorbed.