Sono passati ormai tanti anni da quando in un paesino della Sierra da Estrela ho assaggiato per la prima volta questo gustosissimo piatto. Poi qualche giorno fa cercavo qualche abbinamento non comune tra carne e pesce e come d'incanto mi è come to mind like the sample shown in this traditional Portuguese dish. And so I used as guinea pigs, Oscar, Simon, John, and of course Tatiana Valeria and myself to try it ... I think the result has been more than commendable. Ingredients for 6 persons: 800 gr
pork loin
1 kg clams
3 tablespoons sweet paprika
half bottle white wine
two drops Tabasco
1 bay leaf
3 cloves garlic
olive oil 1 onion
a bunch of fresh coriander
salt pepper
Cut the pork loin into small cubes and let it marinate together with paprika, chopped garlic, bay leaves, the Tobasco, wine and a good grinding of pepper.
Ideally marinade the day before it, surely the meat should not remain in the marinade for 4 hours.
Campiente Prepare a saucepan and put the chopped onion, a clove of minced garlic ee olive oil (the original recipe would lard) soffriggere.A this point, and then pour in the drained pork from the marinade (which must be maintained for cooking) and fry well. We add the Mariant
Then so as not to bother too much pork and cook with the cover closed for 1 hour and a half.
Now pour the clams in the pot that you did earlier in drain salt water and cook until all the clams are completely open.
Serve hot with a good handful of chopped coriander.
In Portugal, for completeness of information, is accompanied by a dish of fried potatoes cut coarsely.
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