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| Home -> [Appetizers, Baked, Ethnic, Seafood] -> [Baked clams with tasso gratinee with saffron Recipe] |
Baked clams with tasso gratinee with saffron
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Appetizers, Baked, Ethnic, Seafood |
Rating: |
0 |
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Ingredients:
| 8
| oz | Tasso, finely diced | | 1
| cup | Bread crumbs | | 1
| tbsp | Essence | | 1/2
| cup | Parmigiano-Reggiano cheese | | | Grated | | 12
| med | 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 |
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Procedures:
| 1 | Preheat the oven to 450 °F. | | 2 | In a hot saute pan, render the tasso for 2 minutes. | | 3 | Remove from heat. | | 4 | Add the bread crumbs, essence and cheese to the rendered tasso, mix thoroughly. | | 5 | Season the clams with salt and pepper. | | 6 | Top each clam with 1 tablespoon tasso crust. | | 7 | Place the clams on a baking sheet and bake for 6-8 minutes, or until the crust is golden brown. | | 8 | For the sabayon: in a mixing owl, whisk eggs, lemon juice and saffron together. | | 9 | Place the bowl over a pot of boiling water and whisk until pale in colour and thick. | | 10 | The sauce will leave a ribbon like trace, about 5 minutes. | | 11 | Season with salt and pepper. | | 12 | Remove clams from oven. | | 13 | Place the clams on a platter and drizzle with sabayon. | | 14 | Garnish with chives and peppers. |
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