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Risotto with 'canoce' (sea cicadas)
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
320 g of rice,
20 sea cicadas,
10 white asparagus,
10 green asparagus,
50 g of butter,
3 tablespoons extra virgin olive oil,
1 tablespoon vegetable broth,
1 tablespoon chopped parsley,
salt,
pepper.
Introduction
The sea cicada (also called a cannocchia, cob or canocia) is a common crustacean along the coasts of the region. Its most evident characteristics are the tail with two big dark spots and the head on which, besides two big moving eyes, stand out two robust and developed arms (pseudo-chelae) armed with long thorns.
Preparing
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