Это предварительный просмотр рецепта "Cockles In Cataplana (Cockles Prepared In A Portuguese Pan)".

Рецепт Cockles In Cataplana (Cockles Prepared In A Portuguese Pan)
by Global Cookbook

Cockles In Cataplana (Cockles Prepared In A Portuguese Pan)
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Ингредиенты

  • 2 1/2 lb cockles
  • 2 Tbsp. cornmeal
  • 2 Tbsp. lard
  • 2 Tbsp. extra virgin olive oil
  • 3 x Spanish onions peeled, minced
  • 3 lrg garlic cloves peeled, minced
  • 2 x green peppers cored, seeded, and minced
  • 1 x bay leaf
  • 1 can whole, peeled tomatoes - (16 ounce)
  • 1 c. tomato sauce
  • 2 ounce prosciutto shredded
  • 1/4 lb smoked ham diced
  • 1/4 lb pepperoni diced
  • 1/2 c. white wine
  • 3 Tbsp. minced cilantro

Инструкции

  1. Wash cockles and leave in cool salted water with cornmeal for half a day.
  2. In a pan heat lard and extra virgin olive oil. Add in onions, garlic and green peppers. Cook for 10 min. Add in bay leaf, tomatoes and their juice. Break up tomatoes. Bring to a simmer, cover and cook slowly for 30 min. Then add in tomato sauce, prosciutto, ham and pepperoni. Cook for 30 min more.
  3. Spoon half of tomato mix into the bottom of a cataplana or possibly a saucepan with a tight fitting lid. Bring to a simmer, adjusting heat so which it barely bubbles. Rinse cockles well and arrange them on top of sauce. Spoon remaining tomato sauce over them. Cover and simmer 10 min. Open pan, add in white wine and scatter cilantro on top. Cover tightly and return to a simmer. Cook for 10 to 12 min more, or possibly till cockles open up.
  4. This recipe yields 4 servings.