Baking dish with clams
Instructions
Clean the clams, drain and let them open in a large pan, lively focus with the clove of garlic and 1/2 glass of wine.
Remove them from the Pan, remove the shells and filtered cooking liquid through a cheesecloth.
Peel and cut the potatoes into chunks.
Cook in plenty of boiling water.
Add clam liquid and rice.
You resume boil, lower the heat and bring to boiling.
Drain the rice and potatoes.
Season immediately with a spoonful of oil, chopped basil, oregano, clams, half of the tomatoes that you cut into segments and plenty of pepper.
Pour the rice in a pan greased with oil.
Above, distributed the remaining tomatoes and sprayed the preparation with a drizzle of oil.
Cover with aluminum foil and bake in the oven at 200 degrees for about 20 minutes.
Ingredients and dosing for 4 persons
- 300 g of semi-fine rice padano
- 1500 g of clams
- 400 g of cherry cherry tomatoes
- 500 g of potatoes
- 1 clove of garlic
- 1/2 cup of dry white wine
- Oregano
- 1 sprig of basil
- A few tablespoons of olive oil
- Salt
- Pepper