Cockles in the
Cataplana
Ingredients:
Serves
4
- 5
cls of olive oil ;
- 300
grs of fresh tomatoes ;
- 1,5
kg of cockles (amêijoas)
;
- 2
cloves of garlic
;
- 150
grs of onions
;
- 60
grs of cured ham (presunto)
;
- 100
grs of sausage (chouriço) ;
- 1
bay leaf ;
- 1
dl of white wine ;
- 1
bunch of parsley
- salt
to taste
- pepper
to taste
Preparation:
Wash
the cockles carefully in cold water. Cover them with salt water or, in
its absence, with water and salt a few hours before cooking.
Peel the onions and chop them up in large pieces. Peel the garlic and
mince it.
Place a pan on the flame and pour the olive oil into it. Add the
garlic, onions, bay leaf and parsley. Fry until brown.
Add the white wine and let the mixture thicken.
Meanwhile, cut the ham into small pieces and soak them in cold water.
Cut the sausage into half-moons. Take the stems of the tomatoes, scald
the latter in boiling water and remove the skin and seeds. Dice the
tomatoes finely and add to the ingredients in the pan. Also add the
ham and sausage.
Stew for 5 to 10 minutes.
Take out the parsley and bay leaf. Remove the cockles from the salt
water and wash them again in cold water.
Place a cataplana on the flame and i it put a layer of the contents of
the pan. Place the cockles on top of this layer and cover them with
the remaining contents of the pan.
Cover the cataplana and cook on a flame that is not very high.
After 5 minutes, turn the cataplana over and leave in on the stove for
another 10 to 12 minutes so that the cockles can open.
Hint:
Use large cockles. The cataplana should be opened only in the presence
of the eaters.
source:
Algarve
Tourist Region
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