clam and Salad recipe
INGREDIENTS:
20 clams
2 cloves garlic
3DL. Olive oil
Pink pepper, bay
Vinegar of Modena
For the salad:
6 onions tender
One quarter of boiled pig's ear
100gr of ceps, Chervil
For the vinaigrette:
1DL. Water to cook clams
1DL. Oil comfits ceps
1 tablespoon chopped chives
Preparation:
Preparation of ceps: clean, peel and scalding the ceps, seasoning. Oil flavored with garlic and bay leaves, add the ceps and hold for 15 minutes to 80th º.
Scald until the clams open, drain and reserve. To make the salad with a fine julienne the onion well and let in water and ice 30 minutes.
Mix with the chervil and some sheets of defoliated ceps preserved. Season with salt and oil ceps.
In the center of the plate put the salad, five clams, sprinkle with crushed pink pepper, two tablespoons vinegar and two drops of vinegar of Modena.
20 clams
2 cloves garlic
3DL. Olive oil
Pink pepper, bay
Vinegar of Modena
For the salad:
6 onions tender
One quarter of boiled pig's ear
100gr of ceps, Chervil
For the vinaigrette:
1DL. Water to cook clams
1DL. Oil comfits ceps
1 tablespoon chopped chives
Preparation:
Preparation of ceps: clean, peel and scalding the ceps, seasoning. Oil flavored with garlic and bay leaves, add the ceps and hold for 15 minutes to 80th º.
Scald until the clams open, drain and reserve. To make the salad with a fine julienne the onion well and let in water and ice 30 minutes.
Mix with the chervil and some sheets of defoliated ceps preserved. Season with salt and oil ceps.
In the center of the plate put the salad, five clams, sprinkle with crushed pink pepper, two tablespoons vinegar and two drops of vinegar of Modena.
Acelgas Rehogadas
INGREDIENTS:
1 kg spinach (with lots of green)
Water
Eight tablespoons of oil
Two slices of fried bread into pieces
A big spoonful of vinegar
A very small onion, minced
200gr. Fresh salty bacon
Preparation:
Wash the chard leaves and cuézalas in salted water, boiling about 15 minutes. Drain very well, even pressed between two plates, and pickling. In a skillet heat the oil to make and put the spinach with fresh bacon bits. In a bowl friyto pica bread and mix with chopped onion and then add the vinegar and all that is lacking on the spinach and meat sauce. Rehóguelas well, moving with a wooden spoon, and warm up well.
NOTE .- We can replace the vinegar and fried bread for thick tomato sauce and a pinch of herbs.
TIME preparation: 35 minutes
1 kg spinach (with lots of green)
Water
Eight tablespoons of oil
Two slices of fried bread into pieces
A big spoonful of vinegar
A very small onion, minced
200gr. Fresh salty bacon
Preparation:
Wash the chard leaves and cuézalas in salted water, boiling about 15 minutes. Drain very well, even pressed between two plates, and pickling. In a skillet heat the oil to make and put the spinach with fresh bacon bits. In a bowl friyto pica bread and mix with chopped onion and then add the vinegar and all that is lacking on the spinach and meat sauce. Rehóguelas well, moving with a wooden spoon, and warm up well.
NOTE .- We can replace the vinegar and fried bread for thick tomato sauce and a pinch of herbs.
TIME preparation: 35 minutes
Calabacines rellenos
INGREDIENTS:
6 fresh zucchini and middle
300gr ham York
3 medium tomatoes
1 ball of mozzarella cheese
1 teaspoon of fresh tarragon
2 Ã ² 3 tablespoons oil
3 tablespoons of bread crumbs
Water and salt
Preparation:
Wash zucchini, dry and cut into two parts along. Put in a large saucepan with water and salt to boil. When boiling bubbling dip the zucchini and when the water returns to boil, leave 10 minutes. Remove and once warm, let them drain on a cloth. Once well drained, with an empty spoon the pulp from the center (without damaging the shells). Chop the ham and mix with tomatoes, peeled, seeds removed and chopped into pieces. Add the meat of the squash, chopped, too. Mix with the correct salt and tarragon. With this mixture fill the zucchini and cover with a slice of mozzarella. Put in the bottom of a baking dish a little oil, cover only slightly. Place squash, espolvoréelos with bread crumbs, spray it with a little oil and metals to the furnace, heated in advance and serve them when the top is lightly browned (about 15 minutes).
Serve in the same source.
TIME preparation: 45 minutes