Warm Salad Of Clams And Cockles With Escarole, Rhubarb Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: Extra virgin olive oil, plus 2 T
2 Cloves: garlic, thinly sliced
1 cup: Julienne rhubarb,
12: Littleneck clams,
1 cup: Dry white wine,
20: Cockles,
2 tbsp: Butter,
2 tbsp: Red wine vinegar,
1 Head: escarole, in 1/2" ribbons, washed and spun dry, to yield 4 C
2: Red bell peppers, roasted, peeled, seeded and cut into 1/4-inch julienne
1 tbsp: Black olive paste,
12 slice: , (Thin) baguette, toasted
Directions:
In a 12 to 14-inch saute pan, heat olive oil until smoking. Add garlic and
rhubarb and cook until softened, about 4 to 5 minutes. Add littleneck clams
and wine and bring to a boil. Cover and cook until all the clams are open,
about 6 to 8 minutes.
Meanwhile, assemble crostini by first mixing roasted peppers, olive paste
and remaining oil together. Divide pepper mixture among 12 toasts and place
three on the rims of each of 4 plates. Add cockles to littleneck pan and
cover. Cook until cockles open, about 1 minute. Add vinegar and escarole
and season with salt and pepper. Stir through then divide escarole, clams
and cockles among plates and serve.
Yield: 4 servings
Recipe by: Molto Mario MB1D29 Posted to MC-Recipe Digest V1 #631 by Sue
on Jun 01, 1997
Source from luhu.jp
rhubarb and cook until softened, about 4 to 5 minutes. Add littleneck clams
and wine and bring to a boil. Cover and cook until all the clams are open,
about 6 to 8 minutes.
Meanwhile, assemble crostini by first mixing roasted peppers, olive paste
and remaining oil together. Divide pepper mixture among 12 toasts and place
three on the rims of each of 4 plates. Add cockles to littleneck pan and
cover. Cook until cockles open, about 1 minute. Add vinegar and escarole
and season with salt and pepper. Stir through then divide escarole, clams
and cockles among plates and serve.
Yield: 4 servings
Recipe by: Molto Mario MB1D29 Posted to MC-Recipe Digest V1 #631 by Sue
Source from luhu.jp