TURBINATE MONODONT AND LIMPET SAUCE(Silvano Pelizzon)

Ingredients:

• 1 kg of cleaned turbinate monodonts and limpets
• 3 onions
• 4 cloves of garlic
• few stems of parsley
• 1 can of tomato sauce (šalša)
• some tomato paste
• 1 dl of white wine
• olive oil
• salt and pepper

Procedure:

Boil the turbinate monodonts for about 10 minutes, rinse them and extract the meat from the shell using a needle.

The limpets don’t need cooking, just separate them from the shell.

Put chopped onions in a saucepan and sauté them in oil until golden brown and soft. Add garlic, tomato and wine and continue sautéing shortly to let the flavours infuse.

Throw in the cleaned turbinate monodonts and limpets’ meat and finely chopped parsley. Season with salt and pepper and cook approximately for another 10 minutes.

The sauce can be consumed with polenta or pasta.

Suggestion:

Should you doubt the cleanness of the sea on the spot where you have collected the snails, you’d better cook them first. The experts say that by cooking them for about twenty minutes you’ll make sure that the salmonella bacteria is eliminated as well.