CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Grains | Import, New, Text | 1 | Servings |
INGREDIENTS
4 | T | Extra virgin olive oil, plus |
2 T | ||
2 | Cloves garlic, thinly sliced | |
1 | c | Julienne rhubarb |
12 | Littleneck clams | |
1 | c | Dry white wine |
20 | Cockles | |
2 | T | Butter |
2 | T | Red wine vinegar |
1 | Head escarole, in 1/2" | |
ribbons washed and spun | ||
dry to yield 4 C | ||
2 | Red bell peppers, roasted | |
peeled seeded and cut | ||
into | ||
1/4-inch julienne | ||
1 | T | Black olive paste |
12 | Thin baguette toasted |
INSTRUCTIONS
In a 12 to 14-inch saute pan, heat olive oil until smoking. Add garlic and rhubarb and cook until softened, about 4 to 5 minutes. Add littleneck clams and wine and bring to a boil. Cover and cook until all the clams are open, about 6 to 8 minutes. Meanwhile, assemble crostini by first mixing roasted peppers, olive paste and remaining oil together. Divide pepper mixture among 12 toasts and place three on the rims of each of 4 plates. Add cockles to littleneck pan and cover. Cook until cockles open, about 1 minute. Add vinegar and escarole and season with salt and pepper. Stir through then divide escarole, clams and cockles among plates and serve. Yield: 4 servings Recipe by: Molto Mario MB1D29 Posted to MC-Recipe Digest V1 #631 by Sue <suechef@sover.net> on Jun 01, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 853
Calories From Fat: 230
Total Fat: 26.4g
Cholesterol: 62.3mg
Sodium: 1211.5mg
Potassium: 2105.3mg
Carbohydrates: 92.4g
Fiber: 26.5g
Sugar: 8.9g
Protein: 24.2g