The crayfish is a small freshwater crustacean and has a reddish brown color but can also be dark green, sometimes with lighter shades, its body is stocky, the carapace robust and it has large claws.
We propose a simple but tasty recipe starring crustaceans from the waters of the Nera River, in the province of Terni: Valnerina shrimp in a pan.
Clean the shrimp well and wash them. Then sauté the garlic cloves in a pan along with the chili pepper and add the shrimp. Brown them and add - to give flavor - the dry white wine. Stir them occasionally and let them cook for about 10 minutes, covering with a lid. Typically, once ready, they are served sprinkled with finely chopped parsley
Tips: Alternatively, you can accompany them with mint-based salsa verde, which should be prepared separately. To make it you need fresh herbs, especially wild mint and parsley. These should be finely chopped together with a small amount of gherkins, oil, vinegar, salt and white wine.