The saffè of maruzzielli is a really tasty second inspired by a romantic song. Here is our recipe.
"Maruzzella, Maruzzè 't'e miso dint'a ll'uocchie' or sea ...", So he recites one of the most beautiful songs that the great Carosone has left us. And this is just one of the songs that make us think of our beautiful Naples, and also his traditional cuisine.
Among the seafood dishes of the Neapolitan culinary tradition, we have seafood as protagonists including i maruzzielli, suitable for the sauté recipe we want to introduce you.
Il sautè by maruzzielli, from the name similar to the muse of the song, is a tasty sauce of small seafood to eat with the use of appetizers and accompany crispy freselle, consumed especially on holidays.
Ingredients
- 500 gr Maruzzielli (small sea snails)
- 1 chilli
- 1 clove of garlic
- 1 parsley
- 200 gr Piennolo cherry tomatoes
- 20 gr extra virgin olive oil
Prepare seafood
Fate purge the maruzzielli in salt water for about two hours before cooking them. Wash them under abundant running water, removing any residual sand and the fruits that are not intact.
Cook sauté
In a pan, make fry the garlic, deprived of peel and chopped, with chopped pepper, adding the maruzzielli shortly after. As soon as they have expelled all their water, add the cherry tomatoes cut into four. Cover with a lid and continue cooking for at least 5 minutes. Serve the maruzzielli in a deep dish in which you have placed some crouton of bread or the classic Neapolitan freselle with the sauce of cooking and cooked fruits. Sprinkle with chopped parsley.
