Clams in Pomodoro Sauce for Easter

Ingredients:

6 cups washed clams
1 liter of tomato paste (puree)
2 cups vegetable broth
6 cloves garlic, minced
1 onion, chopped
1 red bell pepper, chopped
6 tbsp chopped capers
3 tbsp of light beer
3 tbsp butter
Salt and pepper

Preparing:

Gently fry the onion, red pepper, garlic and capers in butter to crystallize.
Add beer and mix well.
Add the tomato paste, vegetable broth, salt and pepper, mix well and let thicken.
Set aside hot, preferably in a double boiler.

Place
a heatproof dish in a wok.
Cover lightly with water and place another bowl over.
Pour the clams in the bowl cover the wok and steaming until the texture indicates they are ready.

Bathe the clams in pomodoro sauce with rice and serve.
* Do not use the clams that do not open.



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Rice with Shrimp Sauté for Easter

Ingredients:

300 g of rice
12 large shrimp, peeled and cleaned
6 Chinese green beans (tiny peas)
2 carrots, sliced
1 onion, julienned
1 red bell pepper, julienned
1 scallion, chopped
2 tbsp olive oil
Salt and pepper

Preparing:

Cook the rice to taste.

Sauté vegetables in a pan with oil.
Add shrimp and cook for 2 minutes.
Add the cooked rice.
Season it with salt and pepper, mix well and serve.



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Grilled Tuna for Easter

Ingredients:

600 g fresh tuna
½ cup sesame seeds
1 avocado
Salt and pepper

Preparing:

Season the tuna with salt and pepper.
Press firmly against the sesame.
Cook in the grid.
Cut into slices and serve over the avocado.



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