Italian Night.....with Clams

Got side tracked with that last post about 60 Minute Gourmet. Where I initially wanted to head was this past Thursday's version of 60MG, which drew from recipes from Mario Batali. These recipes are all available on Epicurious,

Actually, that last recipe is not Batali, but comes from Gourmet, July 2003. In fact, it's the main disappointment on this menu, despite having 39 mostly rave reviews in Epicurious. Probably the reason for all that support is that it's a simplistic recipe. Red sauce with capers and wine, but it didn't even include base vegetables like onion. It was OK, and easy, but not really a good sauce to return to. Not bad if you're pressed for time.

The Clams were the winner here. Very nice recipe using fresh bread crumbs and fresh oregano. I pre-loosened the clam meat from the shell so the finished product slides right off the shell. Since Margie generally doesn't like clams and definetly doesn't like mussels, it was a nice turn to prepare this dish and find her enjoying it.

The portobello salad is fine. The viniagrette proportions are very good, and include a little touch of anchovy paste. No one wold ever know it's in there, and it adds a little depth and richness. I recommend anchovy paste in a tube - it can keep for several months in the fridge.

No comments:

Related Posts with Thumbnails