Here is a first course for the contest: Mr. Salmon.
This time the salmon is in Sardinia, to accompany a savory dish: clams with the spawning season. 4 shrimp also were passing by and joined them too, to add flavor to further these balls of durum wheat flour, by hand and then roasted in the oven to absorb the sauce well and smells of the sea.
I dedicate this post to Ariadne, which in Sweden has found love. She and Johan are a pretty couple!
Fregola salmon and clams
100 g salmon 300 g clams
4
100 gr shrimp spawning
1 clove garlic 1 small shallot
2 stalks parsley
1 sprig thyme 3 tablespoons extra virgin olive oil
1 / 2 cup dry white wine
grated rind of 1 lemon salt pepper
Heat oil, add the parsley stems, thyme and garlic, shallot and add the clams. After a few minutes, then deglaze with the wine. Allow the alcohol to evaporate and cover the pot. As soon as the clams open, remove from heat and strain the liquid. Add water until you have about 5 dl of liquid, add salt and pepper. And bring to a boil about 3 dl. Add the spawning season, and shrimp. Cook the shrimp a few minutes on each side, remove, remove the pulp (keep aside) the shells and crush well to extract the juice. Add them to the fregola portandola a cottura con il resto del fumetto . La dose del liquido dipende dalla grandezza della fregola e dal grado di assorbimento della stessa . Tagliare a cubetti il salmone e farlo saltare per pochi minuti , in padella antiaderente appena unta . Salare , pepare .
Tagliare a pezzetti , la polpa delle canocchie , unirla alla fregola insieme al salmone .
Scaldare le vongole , disporle intorno alla fregola e profumare con le zeste di limone. Aggiungere un filo di olio crudo .
Ingredienti x 2 persone
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