Name: Cockles in Cataplana - (Cockles Prepared In a Portuguese
Ingredients: 2 1/2 lb Cockles; 2 tb Cornmeal; 2 tb Lard; 2 tb Olive oil; 3 Spanish onions; peeled, chopped; 3 lg Garlic cloves; peeled, chopped; 2 Green peppers; cored, seeded,; And chopped; 1 Bay leaf; 1 cn Whole; peeled tomatoes - (16 oz); 1 c Tomato sauce; 2 oz Prosciutto; shredded; 1/4 lb Smoked ham; diced; 1/4 lb Pepperoni; diced; 1/2 c White wine; 3 tb Chopped cilantro

CATEGORY	CUISINE	TAG	YIELD
Grains	Portuguese	Taste4	4	servings

INGREDIENTS

2 1/2	lb	Cockles
2	tb	Cornmeal
2	tb	Lard
2	tb	Olive oil
3		Spanish onions; peeled, chopped
3	lg	Garlic cloves; peeled, chopped
2		Green peppers; cored, seeded,
		And chopped
1		Bay leaf
1	cn	Whole; peeled tomatoes – (16 oz)
1	c	Tomato sauce
2	oz	Prosciutto; shredded
1/4	lb	Smoked ham; diced
1/4	lb	Pepperoni; diced
1/2	c	White wine
3	tb	Chopped cilantro

INSTRUCTIONS

Wash cockles and leave in cold salted water with cornmeal for half a
day.
In a pan heat lard and olive oil. Add onions, garlic and green
peppers. Cook for 10 minutes. Add bay leaf, tomatoes and their juice.
Break up tomatoes. Bring to a simmer, cover and cook slowly for 30
minutes. Then add tomato sauce, prosciutto, ham and pepperoni. Cook
for
30    minutes more.
Spoon half of tomato mixture into the bottom of a cataplana or a
saucepan with a tight fitting lid. Bring to a simmer, adjusting heat
so that it barely bubbles. Rinse cockles well and arrange them on top
of sauce. Spoon remaining tomato sauce over them. Cover and simmer 10
minutes. Open pan, add white wine and scatter cilantro on top. Cover
tightly and return to a simmer. Cook for 10 to 12 minutes more, or
until cockles open up.
This recipe yields 4 servings.
Source: "TASTE with David Rosengarten - (Show # TS-4746) - from the
TV FOOD NETWORK" S(Formatted for MC5): "07-02-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: David Rosengarten
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