Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. Wash and peel all vegetables 2. Wash and disgorge the clams 5 hours in advance 3. Chop Shallot, parsley, and garlic very fine 4. In a skillet, put the shallot with olive oil 5. Sweat thoroughly 6. Add the clams

7. Drizzle with the white wine 8. Pour the clams in and cover 9. Open the clams over high heat 10. Remove the lid and separate the clam from the juice 11. Strain the juice 12. In a separate russe sweat shallot and add the peeled tomato cut into Brunoise 13. Pour the chopped parsley into the tomato concassed 14. Bring a large soup pot of water to boil 15. Heat the filtered clam juice in a LARGE SAUTEUSE OR PAN! 16. Undo the clams and keep some with the shell for decoration 17. Pour the tomato concassed into the clam juice 18. Heat the clams 19. Blanch the pasta 3mn in boiling water and saute the pasta with the clam 20. Platte in a CLEAN AND HOT deep pasta plate 21. Use a ladle and pliers or meat fork to allow to make a dome in the plate 22. Place some clams on top as decoration 23. Drizzle with olive oil 24. Grate some bottarga on top

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