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Receta Cockles In Cataplana (Cockles Prepared In A Portuguese Pan)
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Ingredientes
- 2 1/2 lb cockles
- 2 Tbsp. cornmeal
- 2 Tbsp. lard
- 2 Tbsp. extra virgin olive oil
- 3 x Spanish onions peeled, minced
- 3 lrg garlic cloves peeled, minced
- 2 x green peppers cored, seeded, and minced
- 1 x bay leaf
- 1 can whole, peeled tomatoes - (16 ounce)
- 1 c. tomato sauce
- 2 ounce prosciutto shredded
- 1/4 lb smoked ham diced
- 1/4 lb pepperoni diced
- 1/2 c. white wine
- 3 Tbsp. minced cilantro
Direcciones
- Wash cockles and leave in cool salted water with cornmeal for half a day.
- In a pan heat lard and extra virgin olive oil. Add in onions, garlic and green peppers. Cook for 10 min. Add in bay leaf, tomatoes and their juice. Break up tomatoes. Bring to a simmer, cover and cook slowly for 30 min. Then add in tomato sauce, prosciutto, ham and pepperoni. Cook for 30 min more.
- Spoon half of tomato mix into the bottom of a cataplana or possibly a saucepan with a tight fitting lid. Bring to a simmer, adjusting heat so which it barely bubbles. Rinse cockles well and arrange them on top of sauce. Spoon remaining tomato sauce over them. Cover and simmer 10 min. Open pan, add in white wine and scatter cilantro on top. Cover tightly and return to a simmer. Cook for 10 to 12 min more, or possibly till cockles open up.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 630g | |
| Recipe makes 4 servings | |
| Calories 640 | |
| Calories from Fat 272 | 43% |
| Total Fat 30.35g | 38% |
| Saturated Fat 8.42g | 34% |
| Trans Fat 0.46g | |
| Cholesterol 62mg | 21% |
| Sodium 1213mg | 51% |
| Potassium 721mg | 21% |
| Total Carbs 33.42g | 9% |
| Dietary Fiber 4.0g | 13% |
| Sugars 8.37g | 6% |
| Protein 54.42g | 87% |
