Tradicional Foods
Razor Clam Ravioli and Melon Soup with Lagos Moscatel
Ingredients
Ripe melon • Castro Marim organic yoghurt • Razor clams • Mint • Lagos Moscatel Wine • Baesurisal salt from Castro Marim • Almonds • Lagoon shrimps • Egg • Rice flour
Method
Melon Soup: Peel the melon and cut up its flesh into small cubes • Add the yoghurt, ground almonds and mint leaves • Liquidise adding a tablespoon of Lagos moscatel wine • Razor Clam Ravioli: Cook the razor clams in water • Remove the clams and mince with the coriander • Fill the rice flour ravioli with this paste • Steam the ravioli • Dried Lagoon Shrimp: Clean the shrimp in brine made with Baesurisal salt from Castro Marim • Dry in the sun for three days and keep Presentation: Place the melon soup in the base of a plate with the dried shrimp in the centre • Arrange the ravioli around it • Drizzle with the egg yolk
