Baked Clams With Tasso Gratinee With Saffron Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Tasso, finely diced
1 cup: Bread crumbs,
1 tbsp: Essence,
1/2 cup: Parmigiano-Reggiano cheese,
, grated
12 medium: Calms, on the half shell
SAFFRON SABAYON
4: Egg yolks,
Juice of 1 lemon,
pn Saffron,
Salt and pepper,
2 tbsp: Chives, chopped
2 tbsp: Brunoise re peppers,
2 tbsp: Brunoise yellow peppers,
Directions:
Preheat the oven to 450 degrees F. In a hot saute pan, render the
tasso for 2 minutes. Remove from heat. Add the bread crumbs, Essence
and cheese to the rendered tasso, mix thoroughly. Season the clams
with salt and pepper. Top each clam with 1 tablespoon tasso crust.
Place the clams on a baking sheet and bake for 6-8 minutes, or until
the crust is golden brown. For the Sabayon: In a mixing owl, whisk
eggs, lemon juice and saffron together. Place the bowl over a pot of
boiling water and whisk until pale in colour and thick. The sauce
will leave a ribbon like trace, about 5 minutes. Season with salt
and pepper. Remove clams from oven. Place the clams on a platter and
drizzle with sabayon. Garnish with chives and peppers.
Source: Essence of Emeril, #2325, TVFN Formatted by Lisa Crawford,
4/28/96
Source from luhu.jp
tasso for 2 minutes. Remove from heat. Add the bread crumbs, Essence
and cheese to the rendered tasso, mix thoroughly. Season the clams
with salt and pepper. Top each clam with 1 tablespoon tasso crust.
Place the clams on a baking sheet and bake for 6-8 minutes, or until
the crust is golden brown. For the Sabayon: In a mixing owl, whisk
eggs, lemon juice and saffron together. Place the bowl over a pot of
boiling water and whisk until pale in colour and thick. The sauce
will leave a ribbon like trace, about 5 minutes. Season with salt
and pepper. Remove clams from oven. Place the clams on a platter and
drizzle with sabayon. Garnish with chives and peppers.
Source: Essence of Emeril, #2325, TVFN Formatted by Lisa Crawford,
4/28/96
Source from luhu.jp