Ada is back!
Taking advantage of a "challenge" on an internet forum, which is all cook the same dish, and since this month, the dish is "vermicelli with clams, take this opportunity to revive the legendary talisman of happiness" Grandma (1935 approximately) to see what it says on Ada. I always follow the recipe, and I feel good. But, as usual, is not what says, but how he says it!
True vermicelli with clams are easy [you think], but not all [Eccheli], especially the Neapolitans not [Napoli I tani, yeah] they know how to cook a perfect rule of art.
These noodles do not tolerate any foreign material kind: they must not be made that with oil, a bit 'of garlic, clams and tomatoes, and above all no anchovies [unfortunate, I saw you at home, we wanted to make certain that the anchovy !!!], erroneously added. [Ada is magnanimous, saying "wrong", but knows that the adds are bad because]
To do well, you have the sauce and noodles are abundant in clams.
For four people we will advise you one kilogram of these tasty seafood.
[note: now part of the trip to Ada. The renofobia ]
An enemy capital is to be avoided at all costs the sand, then first of all what you put the clams in a bowl of water and wash thoroughly. Without this, passatetle in a large frying pan with a tablespoon of olive oil, cover them and put them on the fire. Do
hop [hop! hop!] clams so that they can still hear all the heat. You will see that in two or three minutes will be open.
then lift up the pan of fire [not my mistake; Ada leverage the pan fire. It was her.] And with the aid of a spoon to pull out one by one the clams from their shells. The shells will throw them [no! Why! I wanted to have a parure!], The vongolw to gather in a bowl.
If you find you that the clams still contained a lot of sand [whistles, but what is it, fished in the desert?! Anyway, you could not bleed the first, instead of washing them with energy and just?] You can wash them again [after cooked?!] With a ladle of lukewarm water, then pull up and pass them in another bowl cleaner [why , you know, you stupid: you would be able to wash them and then put them back in the sand, inventing the perpetual motion]
When you have all shelled clams, you will see that the pan will be plenty of liquid remained a murky-looking. Take care not to throw away [stupid] because it is precisely what give fragrance to the dish. Before you use it but you'll have to wait a bit, to give way to sand [... thought you esservene released? ah, ah, deluded!] to rest on the bottom of the pan. Only then tilted slightly this, decant the sauce into a cup, warning that the fund earthy [earthy! ter-ro-so!] remains in the pan [because you are always idiots who wash the clams and then put them in the sand, remember]
After this overview, take a clay pot or a pan or even a copper pot, if you put half a cup of olive oil and a clove of garlic [swimming]. Bring on the fire, and as soon as the garlic toglieteleo begins to brown, and add three or four spoonfuls of tomato sauce in jars or one kilogram or four [....... plenty of spoons or a pound and two. Same] sieved fresh tomatoes.
Season with salt and pepper, add the juice of the clams, a little water, if needed, and cook the sauce. When this thickens, add the clams, and let boil for two or three minutes, so it does not harden too much. Meanwhile
You [eh, stupid, all you have to say] put to cook the amount of vermicelli needed - about half a kilogram for four people. - Keep them rather hard to cook, Drain, toss with the sauce, stop it with a pinch of pepper and a spoonful or two of chopped parsley.
In 2010, in which the sand is not as nightmarish, it is also good ...
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