SEAFOOD SAUTÉ WITH CORN SCONES JUST THE WAY I LIKE IT


SEAFOOD SAUTÉ WITH CORN SCONES JUST THE WAY I LIKE IT

 Ullix
  • Difficulty: 2
  • Cost: 1
  • Preparation: 1
  • Servings: 8

Pay attention to the salt! In general, the water of the clams already makes it sufficiently tasty.

INGREDIANTS

  • For the scones
  • 350 gr flour
  • 200 gr corn flour
  • 25 gr brewer’s yeast
  • extra virgin olive oil
  • salt
  • flour for the pastry board
  • For ils autè
  • kg mussels
  • kg of clams
  • kg small squid
  • 150 gr ripe cherry tomatoes
  • parsley
  • garlic
  • extra virgin olive oil
  • pepper

INSTRUCTIONS

For the scones
  1. Arrange the two flours on a pastry board to which you will add 250 grams of warm water where you have dissolved the yeast, 2 tablespoons of oil, a pinch of salt.
  2. Knead until you get a soft and homogeneous dough that you will leave to rise for about 30 minutes.
  3. Dust the pastry board with flour, knead the leavened dough briefly and divide it into 16 loaves.
  4. Let them rise for another 30 minutes then roll them out with a rolling pin to obtain the scones.
  5. Arrange them on the greased plate of the oven, press them with your thumb leaving an impression (3 – 4 per focaccina), season with a drizzle of oil, a pinch of salt and bake at 200 ° C for about 15 minutes.
For the sauté
  1. Meanwhile, rinse the clams several times to remove any sandy residue, then open them in a pan with a drizzle of oil and a clove of garlic. Keep them open in the shell and, separately, filter their cooking liquid.
  2. Brush the mussels, then let them open like clams.
  3. Fry in 4 tablespoons of oil and 3 minced garlic cloves.
  4. Add the cleaned squid, cut into rings, the cherry tomatoes cut in half, cover, let it simmer for 2 minutes then add the mussels and clams, the water of the latter and cook everything for another 2 – 3 minutes.
  5. Transfer the mixed sea to a serving dish, sprinkle with parsley and a good sprinkling of pepper, preferably freshly ground.
  6. Serve accompanied by scones.

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