Today I decided to offer you a recipe of my parties. I chose this because, a bit 'as the cream of chick peas that I posted some time ago) is a real must if you want to taste a dish where you can hear the full flavor of pure saffron.
The methods of preparation vary from recipe to recipe, but I think this (found on the website: www.cucina.corriere.it) is the most faithful to the original. Preparation times are not very long, given more or less an hour (more time purging the clams ..).
If you want to accompany a beautiful white wine, try the White Biferno or the Riviera Ligure di Ponente Vermentino.
The ingredients are for 4 people.
Ingredients:
1.5 kg of clams
1 tablespoon pure saffron threads in
1 large onion 1 yellow pepper 1 red pepper
200 g ripe tomatoes
Tarragon Extra Virgin Olive Oil Vinegar
slices of bread to accompany
Rinse the clams and put them to drain in a large pot with salted water for at least 6 hours.
Put the saffron to soak in a little hot water, using an airtight container (tupperware). If you like, crushed saffron before soaking with the aid of a mortar.
Heat in a large saucepan 1 dl oil, add onion, peeled and sliced \u200b\u200bicing, red pepper, peeled, washed and cut into strips, and crushed red pepper; you dry all over low heat for about 15 minutes.
Add tomatoes, washed and cut in half, and saffron with all its "gravy." Continue cooking for another 3-4 minutes. Then add the clams, which you have rinsed carefully, and make them open and covered pot over high heat.
Sprinkle plenty of chopped tarragon and serve immediately, accompanied with slices of toast topped with a little oil and a splash of vinegar.
Excellent!
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