Stuffed whole chicken thighs
starters from Italy
Flan of artichokes with agretti and sauté of clams with aromatic herbs
Flan of artichokes with agretti and sauté of clams with aromatic herbs
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Delicious appetizer with true clams and flan artichokes. Tiziana Colombo's recipe for The World of Intolerance
preparation
step 1
Say, wash and bake the agrits. Drain and cool immediately under cold water and add oil, salt and a few drops of lemon juice.
step 2
Wash the clams under fresh running water, then let it soak for about two hours.
step 3
After soaking, rinse again under running water to remove sand residues.
step 4
In the wok, put carrot, celery, garlic and finely chopped parsley, grated lemon peel, bay leaf and clams
step 5
When the clams start to unfold with the lemon juice, add the thyme and oregano leaves, lower the flame, and close the wok with the lid.
step 6
When they are completely open, turn off the flame, spill it with an oil spout, adjust salt and pepper and keep them aside.
step 7
Heat the flan of artichokes in the oven.
step 8
In a saucepan pour a portion of the clam liquid with a butter nut mixed with flour. Mix well until you have a velvety salad, and soft.
step 9
At the center of every dish put the flan of floral artichokes around, put the clams, shells, and sprinkle the whole with the salsa obtained.