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Sautéed Cuore di laguna or cappa tonda
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
Ingredients
1 Kg of Cuore di laguna or cappa tonda,
1 clove of Resia garlic,
extra virgin olive Oil Tergeste,
peppercorns to grate q.b.
parsley to taste
Introduction
Cuore di laguna or cappa tonda is a shellfish which in Friuli-Venezia Giulia is not very appreciated, to the detriment of the more famous Vongola verace (clam). However, in recent years, we are rediscovering this excellent shellfish, with its tasty and flavorful meat.
Preparing
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