Ne plac fructele de mare foarte mult. Acum ceva timp incepusem sa gasim din cand in cand si la noi in oras midii la saculet. Ba chiar si creveti proaspeti. Intre timp magazinul care aducea peste si produse proaspete a fost desfintat. Asa ca revenim cu tristete la eternele cutii de scoici, si astea aduse din alte parti…
Am pregatit niste tagliatelle bunicele (cumparate) cu un sos de scoici inimi (coques). A fost foarte bun. Ar fi mers de minune cu scoici proaspete – daca le aveti e cu atat mai bine!
We like seafood very much. Some time ago I started to find from time to time in our city mussels in bags. And even fresh shrimps. Meanwhile the shop from where I was buying fresh mussels and seafood was closed. So we’re back to the eternal cans with shells and mussels, those ones brought from other cities too …
I prepared some pretty good tagliatelle (purchased) with clam sauce (coques). It was very good. It would have been much better with fresh clams – if you have it it’s even better!
Ingrediente:
– 250 g tagliatelle proaspete
– 50g unt
– 200 ml vin alb sec
– 150 g scoici
– 1 ardei kapia
– 1 ceapa
– 4 galbenusuri
– fulgi de ardei iute
– sare
Ingredients:
– 250 g fresh tagliatelle
– 50g butter
– 200 ml dry white wine
– 150 g clams
– 1 red kapia pepper
– 1 onion
– 4 egg yolks
– chilli flakes
– salt
Pentru inceput am facut sosul.
Am curatat si am taiat marunt ceapa si ardeiul pe care le-am pus intr-o craticioara impreuna cu untul. Le-am calit impreuna la foc mic pana cand s-au inmuiat (cam 5-7 minute).
First I made the sauce.
I cleaned and chopped the onion and pepper and I put them in a saucepan with the butter. I tempered them together over low heat until softened (about 5-7 minutes).
Cand legumele s-au inmuiat am pus vinul si condimentele. Daca vi e pare ca legumele nu au lasat suficienta zeama puteti adauga si 100 ml de apa. Am lasat apoi sa fiarba pentru ca sosul sa scada putin. When the vegetables have softened I put wine and spices. If you think that the vegetable didn’t left enough juice you can add 100 ml of water. I then left the sauce to boil in order to reduce it.
Am adaugat scoicile spre final, fiind deja fierte. Am lasat sosul sa patrunda putin in ele dupa care am luat craticioara de pe foc. Am adaugat galbenusurile si am amestecat energic pentru ca sosul sa devina omogen, cremos. Am pus din nou craticioara la foc si am amestecat in continuu timp de 3-4 minute pana cand sosul s-a inchegat, a devenit cremos.
Am fiert pastele al dente in apa cu sare si putin ulei de masline.
I added the clams at the end, because they were already cooked. I left the sauce to enter a little bit into them and after that I took the saucepan aside. I’ve added the yolks and mix vigorously so that the sauce to become homogeneous, creamy. I put the saucepan on the stove again and I mixed continuously for 3-4 minutes until the sauce reduced and became creamy.
I cooked the pasta al dente in water with salt and a little olive oil.
Serviti pastele cu sos alaturi de un vin bun si alb. Serve tagliatelle with sauce near a glass of good white wine.
Sunt perfecte pentru vremea de afara! Pofta buna!
They are perfect for this weather! Bon appetit!
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