Warm Salad Of Clams And Cockles With Escarole, Rhubarb
Recipe By : Molto Mario MB1D29
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tablespoons extra virgin olive oil -- plus 2 T
2 Cloves garlic -- thinly sliced
1 Cup julienne rhubarb
12 littleneck clams
1 Cup dry white wine
20 cockles
2 Tablespoons butter
2 Tablespoons red wine vinegar
1 Head escarole -- in 1/2" ribbons
washed and spun dry -- to yield 4 C
2 red bell peppers, roasted -- peeled, seeded
and cut into 1/4-inch julienne
1 Tablespoon black olive paste
12 Thin Slices baguette -- toasted
In a 12 to 14-inch saute pan, heat olive oil until smoking. Add garlic and
rhubarb and cook until softened, about 4 to 5 minutes. Add littleneck clams
and wine and bring to a boil. Cover and cook until all the clams are open,
about 6 to 8 minutes.
Meanwhile, assemble crostini by first mixing roasted peppers, olive paste
and remaining oil together. Divide pepper mixture among 12 toasts and place
three on the rims of each of 4 plates. Add cockles to littleneck pan and
cover. Cook until cockles open, about 1 minute. Add vinegar and escarole
and season with salt and pepper. Stir through then divide escarole, clams
and cockles among plates and serve.
