How to cook rapana? Recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It is very easy to pamper your household in the evening if you know how to cook rapana correctly. For those who do not know, we explain that rapans are predatory mollusks that feed on oysters and mussels. They are considered a delicacy delicacy, which contains a huge amount of substances useful for the human body. And so that these substances are not lost during the heat treatment of shellfish, every housewife should know how to cook them correctly.

Useful properties

There is no fat in the composition of rapana meat, only he althy protein, which is much more than in other types of meat. It also contains amino acids, iron, phosphorus, vitamins. All this gives the human body energy, maintains tone and prolongs youth. The meat of the rapana is digested very quickly in the stomach and is easily digested. It tastes like a combination of squid and pickled mushroom. Since this meat has a beneficial effect on the male body, every housewife should know how to cook rapana properly in order to contribute to the he alth of her beloved man. They collect these mollusks at the bottom of the Black Sea or pitfalls (there theymuch bigger). In addition to delicacy meat, shells are also used, from which handicrafts are made or millet is used to decorate dwellings with them. A small-sized rapan will always be tough, so it is recommended to choose large mollusks, seventy grams each. It is better not to take rapans on the sand, since the grains of sand are practically not washed out completely.

Retrieving the clam from the shell

Before you cook the rapans, they must be removed from the shell. If the shell is not needed, it can be broken, but it is usually left. The mollusk is held by the shell with the left hand, and a sharp jerk is made with the right index finger, which is inserted between its wall and the leg of the rapana. As a result of this, all contents with a characteristic sound are taken out. This method is good in that the back of the mollusk is separated immediately. This procedure turns the fingers purple, so it is best to wear gloves.

Method 2

We want to share the secret of how to cook rapans in a shell for food. In this case, they are placed in boiling water and boiled. But at the same time, the meat is cooked along with the contents of the intestine, so the taste is obtained for an amateur. True, getting it boiled from the sink is very simple. In this case, the back of the dark-colored mollusk must be separated, the meat should be washed well. You can do it a little differently. Before you cook rapana in a shell, you need to take a box, pour clean river sand into it and rub the shell with the mollusk on it. Before that, it is pre-soaked in warm water for ten minutes. Uncleaned areas are wipedrag with sand. It takes about two hours to boil the shells. After this time, the mollusk will fall out, you just need to lightly shake the shell. Next, the intestines are separated and everything is washed well in warm water.

Method 3

This is another way to take the clam out of the shell. At the same time, live rapans are frozen in a freezer, which will take about three hours. When the shell is completely frozen, the clams are taken out and left to thaw at room temperature. Then, using a fork, take them out of the shell. The leg and liver are separated from the body of the mollusk and boiled for four minutes.

What do they eat in rapanas

If the whole shellfish was removed from the shell, this does not mean that all this can be eaten. Eat only the front part of it, as well as the liver. At the same time, the stomach is separated from the body, cut in half, and then the intestine is removed. If the rapans were boiled in the shell, they are taken out, everything is cut out of them, leaving the leg. It should have a black coating on it. Various delicacies are prepared from the edible parts.

Cooking shellfish

Before you cook the rapans, cleaned from the insides and the film, you need to separate the neck from the edible leg, which is the softest part of the meat. In various restaurants, shellfish are sent to a special machine, which is filled with water and turned on. At the same time, she begins to mix the rapans. Black mucus begins to come out of them. With this method, half the weight of the product is lost. Meatthen rinse with clean water. If a decision is made to cook shellfish at home, they are simply thoroughly washed from sand and dirt, while black plaque is not removed. When this work is done, you can move on to the question of how much time to cook rapana. The answer is very simple - they are cooked for about three minutes in boiling water. Overdosing them there is not recommended, as then the meat will become tough. Shells left over from mollusks are often polished and varnished. You can also grind them into flour to add to poultry feed.

Cooking secrets

Some people don't like to eat rapas because shellfish have tough meat. But there are a few simple secrets, thanks to which you can find out how and how much you need to cook rapans so that they become soft and delicate in taste. First of all, you need to choose the right shellfish. Only large individuals are suitable for eating, small representatives of the species will always be tough, no matter how they are cooked. When cooking, it is very important not to overcook the product; it should not be subjected to heat treatment for a long time. There is a proven recipe, thanks to which the rapanas are very tender.

Cooking recipe

Before cooking rapans, they are separated from the shell and washed. How to do this is described above. Then each piece is lightly beaten with a kitchen hammer on both sides. One egg is beaten with a fork. Grind corn flakes in a blender. Each broken piece is rolled on both sides in wheat flour,then in egg and flakes. They are fried in vegetable oil until golden brown. This takes approximately three minutes. The finished dish is quite satisfying, soft in taste.

Cooking frozen clams

Some housewives buy frozen products for further preparation of various dishes from them, while others freeze them themselves in order to enjoy delicious dishes at the right time. Rapanov can also be frozen. To do this, they are cleaned from the shell, the meat is separated and boiled for three minutes. Then they are taken out, cooled and frozen in containers or bags for further use. After defrosting, such meat must be re-cooked. If rapans are bought in a store, after defrosting they must be boiled for several minutes, and then various dishes are prepared from them.

Fried sea clams

We already know how to cook rapani. Now consider how they can be cooked fried. After the clams have boiled, they are cut into pieces (if they are large) so that a piece fits in the mouth. Pour oil into a frying pan and fry finely chopped onion. Then the clams are added and fried until all the liquid has boiled away. After that, fry for another four minutes. You can also add cauliflower or kohlrabi to the pan to make the dish more delicious. All the contents of the pan are s alted, peppered, stewed until tender.

Rapany in mayonnaise

How much to cook rapana, we already know. When they are ready, their meatcut very finely. Onion is fried in a pan, seasonings, chopped clam meat and mayonnaise are added. All this is stewed for about ten minutes, periodically testing the rapans for readiness. It is very important to catch the moment when they become soft. Then they are immediately removed from the fire. Otherwise, they will be tough, and nothing can be done about it. The taste of this dish is reminiscent of squid.

Spicy shellfish

You can cook many dishes from rapans. Here's another recipe.

Ingredients:

- 500 grams of rapan meat;

- 200 grams of onion;

- 100 grams of cranberries;

- 100 grams of sour cream.

Cooking algorithm:

Before you cook rapans, you need to take them out of the shell, separate the edible parts from the inedible ones, boil them. Onions are peeled, finely chopped and sautéed for several minutes in oil. The meat is cut into strips, put in a pan, seasoned with s alt and spices, add sour cream and stew for about three minutes. Lingonberries are poured over with boiling water and transferred to the clams, continue to simmer for a few more minutes. The finished dish is decorated with herbs and served hot, divided into portions.

Marinated Rapana

These clams can be a good snack, for example, beer. You can simply boil them in s alted water, or you can pickle them. In the second case, the dish turns out to be unusual and spicy.

Ingredients:

- 100 grams of shellfish;

- 20 grams of onion;

- 1 lemon;

- seasoning for fish.

Cooking:

Onions with shellfish taken out of shells,cut into strips, pour over the juice of one lemon, sprinkle with seasoning. All this is well mixed and sent for one day in a cold place. The finished dish is served with beer.

Baked Rapana

This dish can be served not only to your household, but also to guests as a highlight of the festive table.

Ingredients:

- rapana with shell;

- 100 grams of mayonnaise;

- 2 cloves of garlic;

- 50 grams grated hard cheese;

- s alt.

Cooking:

The clams, together with the shell, are boiled in s alt water for four or five minutes, the water is then drained, and the clams are cooled. With a fork, the meat is taken out of the shell, the stomach is removed, the snail is sent back to the shell. Mayonnaise is mixed with crushed garlic, smeared with this clam mixture and sprinkled with cheese. The snails are laid out on a baking sheet and sent to the oven for fifteen minutes at a low temperature. Ready-made snails are beautifully laid out on a large dish and served.

Interesting facts

In Russia, the price for one kilogram of frozen shellfish is about eight thousand rubles. The taste of rapans is similar to something between mushrooms and squid. In the waters of our country, these mollusks appeared in the forties of the last century, before they lived only in the Sea of Japan. Rapan grows many times faster in the Black Sea, but because of its presence, mussels and oysters began to disappear there.

It is very important not to overcook the rapana, as its meat then becomes "rubber". Dishes from these shellfishused as appetizers, marinated rapans, fried, added to salads and vegetables. Boiled rapanas are stored frozen for a long time, they can stand in the freezer for up to six months.