The secret to this recipe, however simple, is to replace the traditional "spray" of white wine vinegar, my mother used to say that the wine tastes sweeter "softens" the taste of the clam too. Watch this delicious fruit of the sea: he said that I was the first director, Marcello Sabbatini who ran Autosprint that the Neapolitans are like clams. The good ones are true, cool, flavor. Negative as the clams are true: they do a tummy ache ... It is not the same difference that passes between the clams and the homegrown Filipino who now have invaded almost all farms, but still ... Obviously the true is good. How to distinguish? And 'certainly bigger than the Philippines and less bright colors. A variation consists of clams, "lupine", which are very similar but are more easily from our local.
Ingredients for 4:
1.2 kg of clams
a clove of garlic, a chilli
olive oil to taste a handful of fresh chopped parsley
two tablespoons of vinegar
Before cooking the clams, put them in clean running water for a few hours, to slough off some possible sabbia.Poi dry residue with a damp cloth. Heat the oil with the garlic in a large frying pan, when the garlic is golden, put the red pepper and clams, taking care CONUN slotted spoon to turn them from time to time. When the shells of the clams begin to open, pour the vinegar. Cooking is finished when all the clams are open: if some shellfish is closed, delete it. Then sprinkle with chopped parsley and serve hot. It 's a dish that can be cooked when the guests are already on the table in view of the rapid firing (5-6 minutes fuocovivo).
Serve hot with toasted bread.
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