Instakitchen Manila E10: Vongole Blanco (with recipe) at Rafaelle Pizzeria at The Bayleaf Intramuros
- il y a 7 ans
On this tenth episode of Instakitchen, chef Carlo Santiago teaches us how to make a gorgeous bowl of Vongole Blanco: fresh Manila clams cooked with white wine.
RECIPE FOR RAFAELLE'S VONGOLE BLANCO
Serves three people
INGREDIENTS
Sofrito:
60 grams white onion, chopped
60ml olive oil
50gms garlic, sliced
50gms sun-dried tomatoes, sliced
20gms bihud/fish roe or tilitilan
Freshly ground black pepper to taste
Clams:
400gms Manila clams
50ml white wine
50gms tomato puree
30ml EVOO (Extra Virgin Olive Oil)
Fresh parsley or basil, as needed
TO MAKE SOFRITO:
1. On a hot pan with olive oil, add in the garlic and sun-dried tomatoes
2. Cook it on low heat for about 2-3 minutes then add in the fish eggs (tiltilan).
3. Remove from heat and let it stand at room temperature for 10-15 minutes to allow the oil to infuse with the ingredients.
TO FINISH:
1. Heat a sauce pan over medium heat.
2. Add in the sofrito and onions. Cook onions until transluscent then add in the clams.
3. Allow the clams to cook in the oil for a minute then pour in the white wine.
4. Cook the clams covered for 3-5 minutes or until the clams open.
5. Mix in the tomato puree and remove from heat.
6. Transfer in a deep serving dish then drizzle with EVOO
7. Sprinkle with chopped herb and serve. Better to serve with grilled artisan bread
SUBSCRIBE: http://www.youtube.com/user/coconutsmedia?sub_confirmation=1
FOLLOW:
https://www.facebook.com/CoconutsTV
https://twitter.com/CoconutsTV
http://instagram.com/coconutstv
RECIPE FOR RAFAELLE'S VONGOLE BLANCO
Serves three people
INGREDIENTS
Sofrito:
60 grams white onion, chopped
60ml olive oil
50gms garlic, sliced
50gms sun-dried tomatoes, sliced
20gms bihud/fish roe or tilitilan
Freshly ground black pepper to taste
Clams:
400gms Manila clams
50ml white wine
50gms tomato puree
30ml EVOO (Extra Virgin Olive Oil)
Fresh parsley or basil, as needed
TO MAKE SOFRITO:
1. On a hot pan with olive oil, add in the garlic and sun-dried tomatoes
2. Cook it on low heat for about 2-3 minutes then add in the fish eggs (tiltilan).
3. Remove from heat and let it stand at room temperature for 10-15 minutes to allow the oil to infuse with the ingredients.
TO FINISH:
1. Heat a sauce pan over medium heat.
2. Add in the sofrito and onions. Cook onions until transluscent then add in the clams.
3. Allow the clams to cook in the oil for a minute then pour in the white wine.
4. Cook the clams covered for 3-5 minutes or until the clams open.
5. Mix in the tomato puree and remove from heat.
6. Transfer in a deep serving dish then drizzle with EVOO
7. Sprinkle with chopped herb and serve. Better to serve with grilled artisan bread
SUBSCRIBE: http://www.youtube.com/user/coconutsmedia?sub_confirmation=1
FOLLOW:
https://www.facebook.com/CoconutsTV
https://twitter.com/CoconutsTV
http://instagram.com/coconutstv