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Cockles In Cataplana – (cockles Prepared In A Portuguese

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains	Portuguese	Taste4	4	Servings

INGREDIENTS

2 1/2	lb	Cockles
2	T	Cornmeal
2	T	Lard
2	T	Olive oil
3		Spanish onions, peeled
		chopped
3		Garlic cloves, peeled
		chopped
2		Green peppers, cored
		seeded
		And chopped
1		Bay leaf
1		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	T	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  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 581 Calories From Fat: 198 Total Fat: 22.2g Cholesterol: 30.8mg Sodium: 1653.9mg Potassium: 950mg Carbohydrates: 38.5g Fiber: 7.5g Sugar: 6.4g Protein: 55.9g