Hi tod @ s ,
This week we return to the pasta ... oeoeoeoeoeoeoe! great discovery that fresh pasta, right?? Some time ago I saw this recipe in the Food Robin program that puts ETB2, cooked David George and the great teacher and ambassador of the kitchen Martin Berasategui. And had wanted to prepare this stuffing and truth that is amazing ... simple and fun. Gather the basic ingredients for love of the kitchen, right?
The original recipe with mussels, cockles in place, but as in the fish shop next door had not ... I decided to take 1kg cockles. mussel and the truth sure win. Of all the ways, here are the link to the original recipe Pasta with cockles and chorizo \u200b\u200b, here you can find a video of the program ... that leaves the sides ... and another recetilla incredibly delicious. I have become his loyal follower and we can not see ETB2, we only have to enter www.daviddejorge.com this is the website of "Big" George David, a chef not forget, with a great communication skills and an impressive sympathy.
Well and now I get the recipe ... INGREDIENTS
1 kg 200 g cockles
cream 50 g butter 50 g
to cook sausage 50 g
Chives
cider Salt and pepper
PREPARATION Place the pasta to cook.
50g mussels with cider and reduce the liquid until they are about 4 tablespoons.
Chop the chorizo \u200b\u200bto cook very little. Add in a saucepan with the cream and bring to shrink.
Once the cream has reduced add the chorizo \u200b\u200bhere to reduce the liquid to open the cockle.
Incorporate the drained pasta to the cream, cider and sausage.
Try before season as the chorizo \u200b\u200band cockles salting will give something to the mix.
At the last moment add the finely chopped chives over the cockles and if you want a splash of olive oil.
pepper.
To build and live Russia!
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