Saturday, July 19, 2014

A Tiny Delicacy


As soon as we arrived on the  Island of Vidos, just a half mile away from Corfu Town's old port, I found the perfect spot to  lay my beach equipment. As the sun's rays where beaming down into the tranquil crystal clear waters, I took my sharp knife and found my tiny, mouth watering delicacy. Every time I see these little treasures, they take me way back to when I was a child and for a few years was I  raised in Greece, by my grandparents. This delicacy is found in shallow rocky waters. They camouflage themselves making hard on their predators to distinguish them from the rocks but I have been doing this for so long that I can do it with my eyes closed.

 



This is the knife that I used to pop them up from the rocks, it's easier when you wait when they breathe. It's said that when you find finger limpets in the water it means that they are clean. 


In order to eat your finger limpets raw you need two. You need the shell of the first to remove the inside of the other. It tastes delicious as you can see I'm a seafood lover.  I guess you can call this Greek Sushi ;) 

This is a recipe that was handed down from my grandmother, to my mother and now to me. Another trial and error dish. 




Ingredients:

1 pound finger limpets1 pound sea snails (the bigger the better)1 thin needle (for snails) 1 package Uncle Ben’s rice½ teaspoon oreganoOlive oil2 garlic pieces1 big Spanish onion1 big tomato2- 3 glasses of waterButterSalt and pepper to taste



Instructions:

First, you boil your finger limpets, they come right out of their shell as soon as the first boil takes place. When done you place in a colander so all the water and sand ( if they have) drips out,  take out all unnecessary shells set aside in a dish.

Secondly, boil your snails – when first two boils occur, leave in pot and take them off the stove place them on a table. Slowly take a few at a time out and with a needle, very carefully take the snail out and place them on a clean plate.  When done set aside until ready to use.

Thirdly, you cut up your tomato, onion and garlic. You sauté your onions, tomato, garlic pieces together with your snails and finger limpets add oregano, a pinch of salt and pepper to taste.  

Lastly, add your water and let boil on medium heat. Sauce is ready when it has thickened.
While sauce is boiling you boil your white rice, using a small Greek coffee cup as a measurement, equals 1 serving per person.  (this cup resembles a small mug)  Strain your rice from the water return to pot and add a little butter stir and serve.

When all is ready and cooked place rice in a plate then the savory Sea food sauce on top, mark my words pure heaven. Serve with a gold beer. Makes me hungry just writing about it! KALE  OREXI ( Have a hearty  appetite !)

*** I will have pictures on this when I make it but it accompanied the post ,I just couldn't leave it out.