Difference between revisions of "Cockles in Cataplana"
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* 3 tbsp chopped [[cilantro]] | * 3 tbsp chopped [[cilantro]] | ||
| − | == | + | == Procedures == |
# Wash [[cockles]] and leave in cold salted [[water]] with [[cornmeal]] for half a day. | # Wash [[cockles]] and leave in cold salted [[water]] with [[cornmeal]] for half a day. | ||
# In a pan heat [[lard]] and [[olive oil]]. | # In a pan heat [[lard]] and [[olive oil]]. | ||
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# Cook for 10 to 12 minutes more, or until [[cockles]] open up. | # Cook for 10 to 12 minutes more, or until [[cockles]] open up. | ||
| − | [[Category:Tomato Recipes]] | + | ==References== |
| + | <references/> | ||
| + | [[Category:Tomato Recipes]] | ||
[[Category:Clam Recipes]] | [[Category:Clam Recipes]] | ||
| − | [[Category:Cornmeal Recipes]] | + | [[Category:Seafood Recipes]] |
| − | [[Category:White wine Recipes]] | + | [[Category:Cornmeal Recipes]] |
| − | [[Category:Green bell pepper Recipes]] | + | [[Category:White wine Recipes]] |
| − | [[Category:Ham Recipes]] | + | [[Category:Green bell pepper Recipes]] |
| − | [[Category:Prosciutto Recipes]] | + | [[Category:Ham Recipes]] |
| − | [[Category:Pepperoni Recipes]] | + | [[Category:Prosciutto Recipes]] |
| − | [[Category:Portuguese | + | [[Category:Pepperoni Recipes]] |
| − | [[Category:Portuguese | + | [[Category:Meat Recipes]] |
| + | [[Category:Portuguese cuisine]] | ||
| + | [[Category:Portuguese cuisine]] | ||
| + | [[Category:Snack Recipes]] | ||
Latest revision as of 11:19, 15 July 2012
Description
This recipe yields 4 servings.
Ingredients
- 2 ½ lb cockles
- 2 tbsp cornmeal
- 2 tbsp lard
- 3 Spanish onions peeled, chopped
- 3 garlic cloves peeled, chopped
- green peppers cored, seeded and chopped
- 1 bay leaf
- 1 can whole, peeled tomatoes –(16)
- 1 cup tomato sauce
- 2 prosciutto shredded
- ¼ lb smoked ham diced
- ¼ lb pepperoni diced
- ½ cup white wine
- 3 tbsp chopped cilantro
Procedures
- 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.
