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:
250 g heavy cream
200 g fettuccine pasta
150 g shrimp
2 slices of eggplant
2 slices of zucchini
½ onion, chopped
½ red pepper, chopped
1 envelope of seafood broth
1tsp salt
Pepper
Preparing:
Cook the pasta according to directions and set aside.
Roast vegetables in a skillet over high heat.
Remove from heat and cut into strips.
Sauté the shrimps and vegetables for, in the same skillet, about 30 seconds.
Add cream and seafood broth.
Season it with salt and pepper.
Incorporate the pasta into the sauce.
Cook for 2 more minutes and serve.
Ingredients:
1 lb. sausage
24 oz. refrigerated mashed potatoes (or homemade)
14.5 oz. beef stock
10 oz. frozen mixed vegetables, thawed
200 g. grated parmesan cheese
¼ cup flour
1 tsp. Worcestershire sauce
Preparing:
Preheat oven to 200ºC (400ºF).
Crumble and cook sausage in a skillet over medium heat until browned.
Sprinkle it with flour, stir and cook 1 minute.
Add broth gradually, stirring constantly.
Bring to a boil, simmer for 1 minute and remove from heat.
Add vegetables and Worcestershire sauce and stir to combine.
Pour into a greased casserole dish.
Spoon mashed potatoes into even layer on top and sprinkle with parmesan cheese.
Bake for 40 minutes and serve.
