Vegetarian “Cannolicchi” (razor clams)
I named this dish after “cannolicchi” or razor clams, even if it has nothing to do with the mollusc – except for its appearance! The filling for the pea pods can be adapted to whatever you have in the pantry. It’s a starter that can be served hot or warm. The pods acts as a container, but if they’re nice and fresh you can eat them too. I cooked the pods, vacuum-packed, in the dishwasher and then filled them with cous-cous.
12 pea pods
1 cup pre-cooked cous cous
1 baby marrow/courgette
Olive oil, extra virgin
Salt and pepper
1/2 and onion
1 soup ladle of broth or cooking water
If you want to take advantage of the heat produced by the dishwasher, then close the pea pods in a vacuum-packed cooking bag and place inside the dishwasher before turning it on. If however you don’t use the dishwasher, steam cook the pods inside a pressure cooker. Make sure there is enough water to cover the base of the pot without touching the pea pods. Close well and cook for 15 minutes from the whistle. Remove and allow to cool for a few minutes. In the meantime, finely chop the onion and gently brown it with a tablespoon of olive oil in a pan. Add the baby marrow, cut into small pieces, and cook in the pan for 5 minutes. Add the cous-cous and cook for a further few minutes. Heat the broth or cooking water and add a soup ladle to the cous-cous. Remove from heat, cover with a lid and leave for 5 minutes. Finely chop the mint but keep one or two leaves whole for decoration. Add the mint to the cous-cous and mix gently. Season with salt and pepper to taste and add a tablespoon of olive oil. With a spoon, fill the pods with the cous-cous mixture and decorate with the mint leaves. Serve immediately.