Fried rapanas with onion and carrot in tomato sauce
Description
The recipe won't take much time. Seafood in tomato sauce always turns out delicious, and whelks are no exception. If you like these mollusks, definitely try preparing them using this recipe—it's truly delicious. The perfect accompaniment would be boiled rice or mashed potatoes. Serve hot.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Rinse the rapa whelk meat thoroughly to remove any remaining sand. Peel the onion and garlic, then wash them along with the dill under running water.
- 2
Step 2
Pat the whelks dry with paper towels to remove excess moisture, then slice them thinly into strips.
- 3
Step 3
Slice the onion into half-rings, place in heated vegetable oil, and fry for 3-4 minutes.
- 4
Step 4
Thinly slice the carrots, mince the garlic, add to the onions, and sauté over medium heat for another 3 minutes until soft.
- 5
Step 5
Dilute the tomato sauce with water, pour it into a frying pan, add bay leaf, salt and pepper, and simmer over medium or low heat for 2-3 minutes.
- 6
Step 6
Place the sliced rapana into the sauce and simmer for about 2-3 minutes, no longer. Taste the dish and add salt or pepper if needed.
- 7
Step 7
Add the finely chopped dill to the skillet, stir, and immediately turn off the heat. Let the langoustines steep in the sauce, covered, for about 10 minutes, allowing them to absorb the flavors and aromas.
- 8
Step 8
Divide the finished dish into portions and serve. Serve fried rapanas with onions and carrots in tomato sauce either hot or cold.