Post by amarante on Oct 13, 2016 12:20:42 GMT -5
I wasn't really impressed wth this cookbook. Very basic American recipes and none seemed better than the versions I already had. I guess if someone has no cookbook with classic American recipes divided by regions, the versions in this book are good.
RHODE ISLAND STUFFIES
MAKES 16 STUFFIES
Source: Mario Batali - Mario Batali—Big American Cookbook
MAKES 16 STUFFIES
8 quahog or other large clams, rinsed and scrubbed
3 tablespoons unsalted butter
1 onion, finely chopped
½ green bell pepper, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, thinly sliced
8 ounces chourico or other dry, spicy sausage, finely diced
1½ cups fresh bread crumbs, toasted
2 tablespoons grated Parmigiano-Reggiano
Lemon wedges and hot sauce for serving
Preheat the oven to 350°F. In a large, heavy pot or Dutch oven, bring 2 cups water to a boil. Drop the clams in the pot, cover, and steam for about 8 minutes, removing the clams as they open. Discard any that don’t open after 10 minutes. When they’re cooked, remove the meat from the shells and chop it finely. Set the meat and shells aside. Strain the cooking liquid through cheesecloth and set it aside.
Clean the clamshells and arrange them open side up on a baking sheet.
In a large skillet, melt the butter over medium-high heat and sauté the onion, pepper, and celery until the onion has softened, about 5 minutes. Add the garlic and sausage and cook for about 3 minutes. Stir in the clams and the bread crumbs. Add up to ¾ cup of the reserved cooking liquid, ¼ cup at a time, until the stuffing is moistened.
Spoon the stuffing into the shells, mounding it generously. Sprinkle the cheese over the stuffing. Bake for 15 to 20 minutes, until the stuffing starts to brown. Serve with lemon wedges and hot sauce.
.
RHODE ISLAND STUFFIES
MAKES 16 STUFFIES
Source: Mario Batali - Mario Batali—Big American Cookbook
MAKES 16 STUFFIES
8 quahog or other large clams, rinsed and scrubbed
3 tablespoons unsalted butter
1 onion, finely chopped
½ green bell pepper, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, thinly sliced
8 ounces chourico or other dry, spicy sausage, finely diced
1½ cups fresh bread crumbs, toasted
2 tablespoons grated Parmigiano-Reggiano
Lemon wedges and hot sauce for serving
Preheat the oven to 350°F. In a large, heavy pot or Dutch oven, bring 2 cups water to a boil. Drop the clams in the pot, cover, and steam for about 8 minutes, removing the clams as they open. Discard any that don’t open after 10 minutes. When they’re cooked, remove the meat from the shells and chop it finely. Set the meat and shells aside. Strain the cooking liquid through cheesecloth and set it aside.
Clean the clamshells and arrange them open side up on a baking sheet.
In a large skillet, melt the butter over medium-high heat and sauté the onion, pepper, and celery until the onion has softened, about 5 minutes. Add the garlic and sausage and cook for about 3 minutes. Stir in the clams and the bread crumbs. Add up to ¾ cup of the reserved cooking liquid, ¼ cup at a time, until the stuffing is moistened.
Spoon the stuffing into the shells, mounding it generously. Sprinkle the cheese over the stuffing. Bake for 15 to 20 minutes, until the stuffing starts to brown. Serve with lemon wedges and hot sauce.
.