If you have sea shanks prepared, this is the perfect weekend breakfast. Very simple, very fast, tasty, healthy and satisfying. And it’s also beautiful, especially with a glass of dry wine.😊 #breakfast #kukpad4
Ingredients: sea cuttings in shells, broth (obtained during preparation), white dry or semi-dry wine, cloves garlic, olive oil, Italian herbs, ground black pepper, fat sour cream (30%), salt per liter of water (for preparation cuttings)
Cooking method:
The longest thing is to prepare the cuttings for use. These clams must only be cooked alive. They live in the sand and are literally filled with it. So that the sand does not crunch on your teeth, dilute 100 grams of salt in one liter of cold water. Pour the cuttings so that they are completely covered with water and leave for 2-3 hours. During this time, they will be completely cleared of sand.
Rinse the clams thoroughly under running water. Place in a saucepan or deep frying pan. Don't add anything. Close the lid and wait on medium heat until all the shells open. It took me about three to five minutes.
Filter the separated liquid and save it, this is the broth.
Separate the shellfish from the shells. From a kilogram there are literally a handful of them. At this stage, the cuttings and broth can be frozen and used sometime later.
Now everything is very fast. Pour a little olive oil into a heated pan. Sliced garlic, Italian herbs and ground black pepper. Fire should be medium. I have 5 out of 10. Do not fry the garlic, but only slightly simmer. It's about 30 seconds.
As soon as the garlic "grabbed" add the cuttings. Increase the heat slightly above medium (I have 7 out of 10) and stirring vigorously, simmer in fragrant oil for about 20-30 seconds.
Pour in the wine. Reduce heat again to medium. Close the lid. Simmer for approximately 30 seconds. During this time, almost all the wine will evaporate. Pour in stocked broth. Close the lid and let it simmer for 30 seconds.
Add two heaping tablespoons of fat sour cream. The fatter the sour cream, the creamier the sauce will be. Stir vigorously. It takes 20 seconds for all the ingredients to combine. You can add a teaspoon of flour, then the sauce will be thicker and if the sour cream is not fat enough, it will not be cut off.
Serve the dish hot, without fail with delicious, fresh bread. Decorate with green onions.