Once we gather the anemones, we put them in a bowl with sea water and change the water a few times so they let the sand and mud out. Then we put them on a dry cloth for the same reason and for frying. Once dry, we roll them in flour and fry in hot oil until they turn red. As a side dish we cook potatoes in their jacket and boil cither for five minutes. We peel and cut up the potatoes and add the cither. We season with salt, pepper, home-made vinegar and olive oil.
This is a recipe used along our coastline and on our islands.
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