| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
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 |
tb |
Butter |
| 2 |
tb |
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 |
tb |
Black olive paste |
| 12 |
sl |
(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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