Three clam variants

Three clam variants

— 2 kg cozze clam
— 200 g breadcrumbs
— 100 g tomato sauce
— 2 cloves of garlic
— 50 g parsley
— 50 g mature pecorino cheese
— 100 ml extra virgin olive oil
— 1 egg
— 1 spoon of flour
— Peperoncino, hot chili pepper
— Salt
— Pepper

Clam with tomato
Sauté a small clove of garlic and a small peperoncio. When the garlic is sautéed add clams and tomato sauce. Leave on the stove until the clams open. Serve.

Open the other clams by simmering them with water. Half of them will be fried in beadcrumbs: dip them in flour and beaten egg and fry on oil. The other half we bake in the oven, so remove one shell from the clams. Mix breadcrumbs with very finely chopped pasrley, mature pecorino cheese and extra virgin olive oil. Add the mixture to the shells containing the clam’s meat. Bake the now-filled clams for 6-7 minutes at 180 °C.»

AKADEMIA ITALIA 13. episode: Puglia – édességek, bor, kultúra és kagylók Flora & Alessandro

This site is registered on as a development site.