The zucchini cream takes on an Italian twist with the addition of garlic sautéed clams. It can be served as an entree or as a first course. In either cases give your diners a unique experience pairing the cream with a well structured white wine like the Nanni Cope’- Polveri della Scarrupata.
This wine, made by autoctone grapes Fiano, Asprinio and Pallagrello bianco in the Campania region – Southern Italy, has a golden, straw-yellow color and an extraordinary scents of acacia, eucalyptus, hazelnut and smoky notes as well as notes of apricot, chamomile and citronella.
*This wine is imported to Denmark by Vinimondo.dk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France and Spain.
🍷Francesca & Marinella🍴
INGREDIENTS for 4 servings
Ready in 40 min
1 kg clams, scrubbed and purged
500 gr zucchini, finely sliced
2 shallots, finely chopped
1 garlic clove
1 tbs cooking cream
1/2 glass of white wine
marjoram, to taste – salt – pepper
Put a large saucepan on the stove at a low heat. Add oil and garlic, mix together using a wooden spoon. When the garlic is lightly browned, remove it, add the clams and the wine. In a few minutes the wine will evaporate.
Put the lid on top and leave it to heat up so that all the clamshells open (~10 min). Get rid of any clams that haven’t opened. Remove clams from the pan and set them aside.
Filter the clam juice with a colander and put them aside. In a frying pan, saute’ the shallots with the butter for a couple of minutes. Then add the zucchini, marjoram and salt. Cook for about 10 min on low heat. With an immersion blender whisk the zucchini until they become creamy. Then add the reserved clam juice, the cooking cream, salt and pepper and mix together.
Shell two-thirds of clams and add them to the zucchini cream. Decorate with the leftover clams. Add freshly grated pepper and enjoy!
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