| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Italian5 |
4 |
servings |
INGREDIENTS
| 4 |
tb |
Virgin olive oil |
| 1 |
md |
Leek; washed, and |
|
|
Cut into 1/8" julienne -; (abt 2 cups) |
| 1/2 |
ts |
Saffron threads |
| 2 |
lb |
Cockles; scrubbed, rinsed |
| 3 |
c |
Dry white wine |
| 4 |
tb |
Chopped fresh marjoram leaves |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a soup pot, sauté julienned leeks in virgin olive oil over medium heat
until soft but not browned (about 6 or 7 minutes). Add saffron and continue
cooking, until saffron is broken up (another 2 minutes).
Add cockles, wine and cover. Bring to boil. Continue boiling until all
cockles have opened. Stir in marjoram leaves, season with salt and pepper.
Divide clams among 4 serving bowls, pour over equal amount of leeks and
broth, then serve.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show #
MB-5636)
Per serving: 254 Calories (kcal); 14g Total Fat; (85% calories from fat);
trace Protein; 5g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2
1/2 Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
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