St. jacques shells in portuguese
Instructions
Brush and rinse thoroughly under running water St.
Jacques shells, then place in a roasting pan and place them on the stove to open flame, lasciandovele until it will open spontaneously.
Then separated the two valve and with a pointed knife remove the shellfish and coral.
Repeatedly wash them in cold water.
Put in a casserole the onion and chopped carrot, thyme, bay leaf, salt, pepper and wine.
Cook at low heat for about 30 minutes.
Then passes it through a sieve and collect the past, diluting it in a saucepan with the same cooking broth; Soak clams and the coral and let them cook for a few minutes.
Melt the butter in a saucepan: as soon as you join the Golden, add crushed tomatoes with a fork and cultivated mushrooms finely chopped.
Finally, sprinkle with lemon juice.
Let thicken the sauce, add salt and then pour into the pan of shellfish.
Mix and spread the mixture into the shells.
Sprinkle with plenty of parmesan and gratinate in the oven.
Ingredients and dosing for 4 persons
- 8 st. jacques shells
- 1 onion
- 1 carrot
- 1 sprig of thyme
- 2 leaves of laurel
- Salt
- Pepper
- 2 cups of dry white wine
- 100 g of butter
- 200 g of tomatoes
- 100 g of mushrooms
- 1/2 lemon (juice)
- Grated parmesan cheese