Perlotto with Whelks

⏳ Time

45 minutes + 4 hours

🥕 Ingredients

🍽️ Servings

Description

If the whelks are in their shells, you need to extract them yourself. Pour boiling water over the shells and let them sit for about fifteen minutes, then use a table fork, twisting it in a spiral motion, to pull out the mollusk bodies. Most of them are firm and white — this is the so-called foot, and attached to it is the rest of the entrails that should be torn off and discarded. Remove the black coating by scraping or cutting it off. Rinse the feet and quickly boil them — either in water or in a strong fish broth. If overcooked, the whelks will become rubbery. After cooking, they can be stored in the refrigerator for up to five days.

Ingredients

Champignons - 20 oz
Whelks - 15 oz
Shallot - 5 oz
Garlic - 0 oz
Dried parsnip - 0 oz
Dried Chamomile - 0 oz
Pearl barley - 20 oz
Olive Oil - 5 fl oz
Butter - 5 oz
10% cream - 5 fl oz
Truffle Oil - 0 fl oz
Cognac - 5 oz
Fish Oil - 0 qt
Mushroom seasoning - 15 fl oz
Salt - to taste
Ground Black Pepper - to taste
Herbs - to taste

Step by Step guide

Step 1

Soak the pearl barley for 3–4 hours, while thawing the rapana in the refrigerator. Then, cook in salted fish broth: add to boiling broth, bring back to a boil, reduce the heat, and simmer for 2–3 minutes.

Step 2

Place the meat of the mollusks in a colander and rinse with cold water. Once cooled, cut into four pieces. Finely chop the shallots, garlic, and parsley.

Step 3

In a deep skillet, heat olive oil. Sauté the garlic and shallots. Add the mushrooms and cook until all the moisture has evaporated. Pour in the cognac and let the alcohol evaporate.

Step 4

Add the pearl barley and sauté, stirring, for a couple of minutes.

Step 5

Start by adding the mushroom broth one ladle at a time, just like with risotto. Add the next portion of liquid when the previous one has been absorbed. Continue this process until the perlotti is cooked through (about 25 minutes). Season to taste with salt and pepper.

Step 6

When the perlottto is almost ready, heat some butter in a small skillet and quickly sauté the pieces of shellfish in it. Add thyme, parsley, cream, salt, and pepper to the perlottto; stir vigorously and immediately remove from heat. Spoon into warm plates. Top with pieces of rapana and garnish with watercress and sun-dried tomatoes.