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Receta Baked Clams With Tasso Gratinee With A Saffron Sabayon

by Global Cookbook

Ingredientes

8 ounce Finely-diced Tasso see * Note 1 c. Bread crumbs 1 Tbsp. Emeril's Essence see * Note 1/2 c. Grated Parmigiano-Reggiano cheese 12 med Clams, on the half-shell

4 x Egg yolks Juice of one lemon 1 pch Saffron Salt to taste Freshly-grnd black pepper to taste 2 Tbsp. Minced chives 2 Tbsp. Brunoise red peppers 2 Tbsp. Brunoise yellow peppers

Direcciones

1. Preheat the oven to 450 degrees.
2. In a warm saute/fry pan, render the tasso for 2 min. Remove from heat. Add in the bread crumbs, Emeril's Essence and cheese to the rendered tasso, mix thoroughly. Season the clams with salt and pepper. Top each clam with 1 Tbsp. of the tasso crust. Place the clams on a baking sheet and bake for 6 to 8 min or possibly till the crust is golden brown-brown.
3. For the Sabayon: In a mixing bowl, whisk the Large eggs, lemon juice and saffron together. Place the bowl over a pot of boiling water and whisk till pale in color and thick. The sauce will leave a ribbon like trace, about 5 min. Season with salt and pepper. Remove the clams from the oven. Place the clams on a platter and drizzle with the sabayon. Garnish with the chives and peppers.
4. This recipe yields 4 appetizer servings.

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