recipes by Newton Xiemenes Junior
|Ingredients for four people:
60 ml. olive oil
3 red onions
3 large garlic cloves finely chopped
2 large red peppers cut in thin strips
1 bay leaf
2 400-gr. cans of pealed tomatoes
450 gr. "Spicy Hot Pippi" by Bechèr (practical
bite-size salami bits without the skin)
1 kg. clams
60 ml. dry white wine
Lightly brown the onions, the garlic and the red peppers in the
oil. Then add the bay leaf, the tomatoes that have been minced in
the blender and cook for 30 minutes. Add the spicy hot "Pippi"
and the hot pepper, and continue cooking for anther 30 minutes. In
another pan, pour half the sauce, then on top of it the clams and
in the end cover it all with the remaining sauce and flavour with
the wine and parsley.
Keep cooking until the mussel shells open. Serve immediately.
(edited by Becher)