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.
Ingredients:
200 g fresh mozzarella cheese, diced
1 American lettuce, chopped
1 red apple, diced
2 slices bread, diced
2 garlic cloves, minced
½ red onion, shredded
Vegetable oil and butter
Vinaigrette:
70 g bittersweet chocolate, chopped
4 oz olive oil
2 lemons, their juice
Salt and pepper
Preparing:
Fry the bread cubes with garlic in butter.
Place in the oven to roast well.
Mix all ingredients together.
Vinaigrette:
Melt the chocolate with half the oil, stirring constantly.
Transfer to a cold bowl and mix with remaining ingredients.
Bathe salad with the vinaigrette and serve.
Ingredients:
250 g shrimp
6 corn tortillas
¼ butter stick
2 tomatoes, chopped
½ onion, chopped
2 tbsp soy sauce
2 tsp parsley, chopped
Salt and pepper
Vegetable oil
Preparing:
Fold tortillas into a cone shape and fasten with toothpicks.
Fry in oil until golden and brown.
Place over napkins to remove fat excess.
Fry the onion in butter.
Add the shrimp and tomato and season with salt and pepper.
Add remaining ingredients when shrimps begin to change color and mix well.
Cook over medium heat until the liquid is reduced completely.
Fill the cones with the shrimp mixture and serve.
