A trip to Crimea brought back memories of many dishes made from fresh seafood, including one simple and delicious option — rapana sautéed with tomato and onion.
- 400 g cleaned rapana, diced
- 1 large tomato, diced
- 1 onion, sliced into half-rings or medium chunks
Once you’ve managed to get fresh rapana, the rest is easy. Dice the mollusks and sauté them in butter for about 2 minutes over medium heat. Add the tomato and onion, then cook together for another 3 minutes. Season with salt. Taste to check doneness — don’t overcook, or the rapana will turn rubbery.
Another variation uses onion, garlic, and rosemary, without tomatoes. However, with tomatoes the dish comes out more tender, as their acidity softens the seafood beautifully.
Once you’ve managed to get fresh rapana, the rest is easy. Dice the mollusks and sauté them in butter for about 2 minutes over medium heat. Add the tomato and onion, then cook together for another 3 minutes. Season with salt. Taste to check doneness — don’t overcook, or the rapana will turn rubbery.
Another variation uses onion, garlic, and rosemary, without tomatoes. However, with tomatoes the dish comes out more tender, as their acidity softens the seafood beautifully.
