Dear Jacqui,
As you know the Italians are food obsessed and anything which has a gastromic
potential is highly prized - including limpets. In Italy (or at least in the south)
they are regarded as being very tasty, but you rarely find them on the market,
because it requires such an effort to collect them....
Umberto
Jacqui Mulville wrote:
> A diversionary response to the last shellfish enquiry.
>
> For those of you who work on limpets you may like to know that Dr Smith and
> myself gently sauteed some limpets in garlic butter, whilst up in the Hebrides
> last week, as part of our exploration of archaeological foods. The upper body
> was not that tasty but the muscular foot was fine, a bit like squid rubbery and
> fishy. We first poached them out of their shells and then sizzled them in
> butter.
>
> On close questioning the locals admitted that they often consumed them in the
> past and actually quite liked them. I have also heard rumours (via a student)
> that Ray Mears alluded to them as the shellfish he would eat if trapped without
> food on a rocky shore - something to do with the nutrients they contained. Did
> anyone else see that show?
>
> No doubt we will be publishing some limpet recipes with Rick Stein soon.
>
> jacqui
>
> Jacqui Mulville
> Lecturer in Bioarchaeology
> School of History and Archaeology
> Cardiff University
> Cardiff
> CF10 3XU
>
> 02920 874247
--
Umberto Albarella
Department of Archaeology
University of Durham
Durham DH1 3LE, UK
PLEASE NOTE: MY TELEPHONE NUMBER HAS CHANGED TWICE RECENTLY!
tel.+44-191-3341153
fax +44-191-3341101
http://www.dur.ac.uk/Archaeology/staff/UA/index.htm
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