Daikon di vongole bianco

Point

This is simple and healthy menu just add taste of clams to fresh seasonal radish. Since UNILLOY pot is excellent in thermal storage heating effect, it is very good for braising vegetables and seafood with lid.

Ingredient

Clams (shelled)

300g

Radish

1/2 pce

Leaves of radish

as appropriate

Garlic

1 clove

Red pepper

1 pce

Olive oil

2 tablespoon

White wine

50㏄

Salt and pepper

as appropriate

EXV olive oil

as appropriate

• 1

  Sand out clams washed rub the shell and the shell with running water, keep off a dirt well.

• 2

  Radish cut into thin ribbon shape like as peeled with peeler.

• 3

  Leaves and stems minced.

• 4

  Garlic crushed, pepper set aside the seeds.

• 5

  Put ④ with olive oil into UNILLOY 22cm casserole and heated low.

• 6

  If good smell come out, put clams and quickly fried. Add white wine and braise over medium heat with the lid.

• 7

  When clams open, put ➁, ③ and braised again.

• 8

  Add salt and pepper and sprinkle EXV olive oil.

このレシピのカテゴリー

• Tomoko Okada

Tomoko Okada – Profile

Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city. She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region. Also has many fans of gorgeous table coordination of the four seasons.