FREGOLA SARDA WITH CLAMS AND ARTICHOKES - recipe from a starred restaurant by @ChefMaxMaroiola
Today I prepare a special dish for lovers of Sardinian cuisine. And as a slightly refined touch, I garnish the dish with flakes of golden fried artichokes.
The lupine clams, small but tasty, have to be beaten before a one full of sand happens and spoils the whole dish. The clams I cook today have been fished in a sustainable way, that is, respecting the reproduction periods of the clams, respecting the seabed and the amount of fishing. Sustainable fishing is certified by www.msc.org/it. Here is the link to download the cookbook created by 10 chefs from all over the world (including me) to promote sustainable fishing CUCINA IN BLU (msc.org)… stories.msc.or... blue kitchen /
Then I brown the garlic with oil and the parsley stalks and I open the clams. Next let's see how I clean the artichokes at home, and then I cut them thinly. A part of the artichokes I toss in a pan and complete the cooking in the Roman way. Another part I fry them! I add the fregola to the pan with the Roman-style artichokes and cook it by slowly adding the cooking liquid from the lupine clams and water, a little at a time, in the manner of cooking risotto.
Once the fregola is cooked, I add a nice handful of chopped parsley and a drop of good extra virgin olive oil. Finally, I decorate the dish with fried artichokes!
As always, many tips and an easy and cheap recipe. Enjoy your meal from Casa Mariola! Remember, we always buy sustainably caught fish and seafood. For more information visit the website and social channels www.msc.org/it
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INGREDIENTS for 2 people:
Sardinian fregola - 250 g
Lupine clams - 500 g unsustainably caught ceryified MSC.org
Fresh artichokes - 2-3 pcs
Fresh parsley
Garlic
Lemon
Extra virgin olive oil
Fry oil
00 flour a little to flour the artichokes
The video is re-edited in collaboration with www.msc.org/it Marine Stewardship Council
The Cucina in Blu recipe book "you can download here stories.msc.or...
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5 окт 2024
