Moscardini alla napoletana
Instructions
Clean the moscardini eliminating ' ' beak and eyes.
Cook by dipping them in a little salted water to a boil for about 10 minutes or more depending on the size.
Drain them, cut them into small pieces and toss with the oil mixed with parsley and a clove of minced garlic, lemon juice, salt and pepper.
Let stand for 1 hour to cool before serving.
Accompanying wines: Chardonnay DOC Piave, Bolgheri DOC Bianco Greco Di Tufo DOC.
Ingredients and dosing for 4 persons
- 1000 g of moscardini
- Abundant of parsley
- 1 clove of garlic
- Lemon juice
- Olive oil
- Salt
- Pepper