| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 Esslöffel | olive oil virgin |
| 1 mittel | Leek; washed, and |
| | Cut into 1/8" julienne -; (abt 2 cups) |
| 1/2 Teelöffel | Saffron threads |
| 2 x ca. 450 g | Cockles; scrubbed, rinsed |
| 3 Tasse | white wine dry |
| 4 Esslöffel | Chopped fresh marjoram leaves |
| | salt |
| | black pepper freshly ground |
|
In a soup pot, saute julienned leeks in virgin olive oil over medium heat until soft but not browned (about 6 or 7 minutes). Add saffron and continue cooking, until saffron is broken up (another 2 minutes).
Add cockles, wine and cover. Bring to boil. Continue boiling until all cockles have opened. Stir in marjoram leaves, season with salt and pepper.
Divide clams among 4 serving bowls, pour over equal amount of leeks and broth, then serve.
Mb-5636)
Per serving: 254 Calories (kcal); 14g Total Fat; (85% calories from fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
|
|
Anmerkungen zum Rezept:
keine |
