Wednesday, June 24, 2015
RAGUSE IN PORCHETTA
1-1.5 kg Raguse
3-4 sprigs of fresh fennel strong
4 garlic cloves
1.5 l tomato paste
Optional white wine
salt to taste
Ragusa Put soaked in cold water and a handful of salt to make them eliminate wise, and then after half an hour Lavalas under running water and put it again in cold water and salt. Repeat the process until the soaking water will not be clean.
Take a big enough pot, fill it with water and put the Ragusa to boil for 20 minutes
After 20 minutes turn off the heat and let cool.
When Ragusas are cold, (save a little water to the sauce) with the help of a cutter to remove the skin / (the nail) located in the mollusk.
Prepare the sauce
Chop the garlic finely and fry in a pan with olive oil, optional you can put a little pepper.
Add the tomato paste and a little aqua Cotura of Ragusa Add the fennel. Add salt and simmer for about 1 hour, leave the lid of the pot slightly open.
After a while the sauce has thickened and can now add the Ragusa. The sugo has to completely cover Ragusa .If you need .continue adds more water to boil for another 30 minutes low heat with the lid closed.
Ragusa is served hot and not forget the bread