Cataplana
- Portugese Clam, Portugese Chorizo & Tomato
Sauté
By Executive
Chef Heidi Krahling, Insalata Restaurant, San
Anselmo, CA
Made
with:
Hobbs Portugese Chorizo.
Ingredients:
1 lb. Manila Clams (scrubbed)
3 oz. Portugese Chorizo (skinned and sliced
diagonally , _ in. thick)
1 oz. Extra Virgin Olive Oil
4 oz. White Wine
3 Garlic Cloves
1 pinch Hot Pepper Flakes
2 Roma Tomatoes (peeled, seeded and chunked)
4 oz. Marinara Sauce (good quality - preferably
homemade)
TT Salt and Pepper
Crispy
Smoked Bacon Germolata
(recipe)
Method:
In a medium saute pan, add the olive oil. When
hot add the chorizo and brown on both sides.
Remove chorizo and set aside. In the same pan
on medium heat, add the garlic, wine, tomatoes
and hot pepper flakes and cook for one minute.
Add the clams and marinara sauce. Cover and
simmer until the clams have opened. Add chorizo,
salt and pepper to taste. Top with Crispy Applewood
Smoked Bacon Gremolata. Serve immediately with
rustic bread.
Other
Related Chef
Recipes:
Cataplana
- Portugese Clam, Hobbs Portugese Chorizo and
Tomato Saute
Crispy
Applewood Smoked Bacon Gremolata
Elysees
Marinated Olives
Grilled
Fish with Moroccan Charmoul Vinaigrette
Grilled
Porcini Rubbed New York Steak with Carmelized
Shallots,
Hen of the Woods Mushrooms and Picholine Salsa
Verde
Grilled
Pork Loin With Bulgur Pilaf and Honeyed Figs
Grilled
Salmon Wrapped in Grape Leaves
Moroccan
Lamb Tagine with Preserved Lemon and Olives
served over Couscous
Roasted
Rack of Lamb with Artichoke Mousse and Baby
Artichoke Sauté
Sesame
Tuilles
Temptation
Melon and Prosciutto with Honey Peppered Figs
Vanilla
Scented Yoqurt Cream with Sesame Tuilles
Other
Related Links:
Take
the Hobbs Cure
|