|Nazaré fisherman in traditional costume|
If you want to try them at home and your fishmonger can supply them, here is a more domestically accessible recipe from El Corte Ingles.As you cook the barnacles close your eyes and inhale the scent.Imagine you can smell the rocks.An incredible ozone of the sea will assault your nose like a tsunami.Strong as Poseidon´s armpit but heavenly like a mermaid´s burp.Serve your guests with bowls of warm pasta,topped with the percebes.Hungry hands will be eager and waiting to tear apart the tightly woven sleeves, unleashing the pure essence of the ocean trapped within.Not a drop of goodness escapes the barnacle when it´s cooked and there is a gentle intensity to the flesh similar to octopus, but far more refined.Even though they are crustaceans they are nothing like their cousin the mussel,They´re simple pure and the best of the sea boiled down in a mouthful.The ideal serving suggestion is with a bottle Quinta da Aveleda.The grassy bite of the vinho verde cuts through the sharpness of the Percebes giving you the perfect match of land and sea surf and turf.
Massa com percebes (pictured above)
400g de Percebes cozidos (boiled)
300g massa (à escolha) pasta of your choice
4 dentes de alho,cortado em pedaços - 4 cloves of garlic chopped
2 tomates maduros (ripe)
azeite q.b. olive oil
sal q.b. sea salt to taste
piri piri q.b. Chilli flakes
salsa picada q.b. chopped parsley to taste
Cook the pasta in salted water. Meanwhile, peel the barnacles, leaving them standing up like chickens legs. Put a frying pan on the stove with the olive oil and chopped garlic cloves. Skin the tomatoes, remove them the seeds and chop them coarsely, adding them to the sauteed garlic. When the pasta is al dente, drain it and pour it into the skillet along with the percebes. Add a pinch of chilli to taste and sprinkle with a tablespoon of chopped parsley.