| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 8 | oz | Tasso; finely diced |
| 1 | c | Bread crumbs |
| 1 | tb | Essence |
| 1/2 | c | Grated Parmigiano-Reggiano cheese |
| 12 | Medium-size clams; on the half-shell | |
| 4 | Egg yolks | |
| One lemon ; Juice of | ||
| 1 | pn | Saffron |
| Salt and pepper | ||
| 2 | tb | Chopped chives |
| 2 | tb | Brunoise red peppers |
| 2 | tb | Brunoise yellow peppers |
INSTRUCTIONS
SAFFRON SABAYON ESSENCE OF EMERIL SHOW #EE2325 Preheat the oven to 450 degrees F. In a hot saute pan, render the tasso for 2 minutes. Remove from heat. Add the bread crumbs, Essence and cheese to the rendered tasso, mix thoroughly. Season the clams with salt and pepper. Top each clam with 1 tablespoon of the tasso crust. Place the clams on a baking sheet and bake for 6 to 8 minutes or until the crust is golden brown. For the Sabayon: In a mixing bowl, whisk the eggs, lemon juice and saffron together. Place the bowl over a pot of boiling water and whisk until pale in color and thick. The sauce will leave a ribbon like trace, about 5 minutes. Season with salt and pepper. Remove the clams from the oven. Place the clams on a platter and drizzle with the sabayon. Garnish with the chives and peppers. Yield: 4 appetizer servings Posted to recipelu-digest by molony <molony@scsn.net> on Mar 06, 1998
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