Friday, June 16, 2006
Ricci in PugliaRicci are seasonal seafood, only used when they breed. The ovaries, "corals" in English, are eaten raw (alive, actually) with a small spoon or a piece of bread after they are opened with a ricci opener. We found them in April on the coast between Otranto and Lecce. The are both salt and sweet. We were served by Marcello in his small provisional shelter on the coast (the picture is NOT on Marcello). The price was 10 € for about 15, including bread. A friendly customer who was finished gave us his half full wine bottle - this is BYO country.
My mediterranean seafood bible tells about a number of ways to prepare ricci: Oursinado (soup), Omelette d'Oursins and Daurade (Guilt-head bream) à la Crème d'Oursins. Or simply in the scrambled eggs. Save one coral for decoration!
// posted by The beaver @ 11:49 PM 
