Cicadas stuffed
Instructions
The ideal season to enjoy le cicale is spring, when shellfish are rich in coral.
Wash the cicadas under running water and let them drain on a cloth clean; then incidetele down the back and widened a little opening.
Make finding breadcrumbs in warm water; wring it out and put it in a terrinetta.
Finely chop the parsley and anchovy fillets and mix with the breadcrumbs, combining much oil when it suffice to get a pretty consistent.
Spread the filling in cicadas, inserting it into the openings offered, then close the shells with hand pressure.
Do heat well a couple of grids.
Arrange the stuffed cicadas on the hot grids and cook for 15 minutes on low heat, occasionally rivoltandole and adjusted by means of salt and pepper.
When cooked, place the cicadas on the serving dish and serve hot.
Ingredients and dosing for 4 persons
- 800 g of cicale di mare (shrimp)
- 100 g of stale bread crumbs
- 1 sprig of parsley
- 60 g of anchovy fillets
- Olive oil
- Salt
- Pepper