St. Jacques shells To Breton (3)
Instructions
Put the mushrooms in warm water to soften.
Meanwhile, finely chop the garlic and parsley and let them dry in the hot oil in an earthenware dish.
Add the anchovy fillets and reduce it into mush with the prongs of a fork.
Wash and coarsely shredded mushrooms, add the other ingredients in the saucepan, and cook gently for about 10 minutes; spolverizzateli of flour and continue cooking for another 10 minutes.
If necessary, add a few tablespoons of water.
When cooked, add the tomato ketchup and mix thoroughly.
Open St.
Jacques shells with a sharp knife, remove clams, wash them thoroughly and let them drain for a few minutes.
Meanwhile rub four concave valve (lower) with a brush of broom: wash them, dry them and put them in a baking dish; arrange on each three mollusks and the fourth part of the mushroom mixture.
Bake at 200 degrees, for 10 minutes and serve immediately.
Ingredients and dosing for 4 persons
- 100 g of dried mushrooms
- 1 clove of garlic
- 1 sprig of parsley
- 4 tablespoons of olive oil
- 6 anchovy fillets
- 1 tablespoon of flour
- 3 tablespoons of ketchup
- 12 st. jacques shells