Hello all / you and the good start to the week, the last article
my family and 'being targeted and intestinal flu and' this is why I have not posted anything, and fortunately everything 'back to normal' (though it takes a few more days) and I can try again in my recipes.
A week of vegetable soup, pasta and white rice, steamed chicken breast and not 'easy to digest, on the other hand, the line and' recovering from the holidays' season.
a big news 'comes from' The Cellars wine online Dei Dogi, from today until February 14 will apply 'a 10% discount on every purchase made, also with every purchase (any amount) you will be' given a free bottle of wine chosen from as many as 6 labels of all respect.
I think it's a great gift for the upcoming Valentine's Day.
The code to enter when ordering and '"aspassoincucina.
We come now to the recipe, after the previous article I propose another over the mussels appetizer from "foot" with the clams.
Serves 4
a screen of clams 1 / 2 onion 1 clove garlic
poached 1 / 2 cup white wine 300 grams of cut
1 shallot, chopped tomato
2 slices of lemon basil
parsley Salt and pepper Oil
Ages
Put the clams to purge at least half an hour in water with a pinch of salt.
Prepare a pot as in the previous recipe and bring to a boil, pour the clams and let them open. Meanwhile
put in a pan 4 tablespoons extra virgin olive oil and then fry the shallots, pour the tomato sauce and cook for a few minutes, add salt.
Transfer the clams open in the pan and allow to "jump" so that the sauce comes in the shells.
Put the clams in a serving platter and serve with freshly ground pepper and basil and parsley. For this
appetizer Vanni 's online wine Wineries Dei Dogi offers a Vie di Romans Pinot Grigio
Bon appetit, indeed good "shoe"
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