Fregula with clams, bottarga, white wine and mandarin orange
4 People
INGREDIENTS
- 350 gr di fregula
- 600 gr clams
- 1 small spoon of bottarga
- 1 slice of garlic
- Extravirgin olive oil.
- 50 gr di parsley
- 2 mandarine orange (bio)
- Salt
- 1 glass of white wine
Preparation time
Leave your clams in salt water for at least 7/8 hours to make sure all the sand is cleaned out. (we will use this water to cook the fregula so make sure you have enough)
On a frying pan, put a spoon of extravirgin olive oil, a slice of garlic, parsley and the clams. Cover it with a lid and leave it untile the shell are opened. Once they are ready, take the clams out of the shell and leave aside.
With a sifter, filter the water in wich we cooked the calms and put it in a smallpot. Add salt, parsley, and water and let it boil.
In a conteiner put an half head of garlic, 50 gr of parlsey, a spoon of extravirgin olive oil and a spoon of the clams water. Mix it all togher until a homogeneous cream is made.
In a frying pan, put the parsley cream, the clams and brown cooking over low heat for 1 or 2 minutes.
When the cream is ready, add the Fregula, brown it and simmer it with glass of white wine until reduced. Continue the cooking adding the clams’ water (20 minutes more or less until it is ready).
Meanwhile the fregula cooks, prepare the mandarin orange’s emulsion. In a small container, put the mandarin orange zest, its juice and a spoon of extravirgin olive oil. Mix it all togher until a homogeneous emulsion is made.
When the fregula is ready, add the emulsion and another spoon of bottarga.
Enjoy!
Se ti fa piacere, condividili con noi.
