Ingredients with Measurements:
- 1 pound of Callu de Cabreddu (Sardinian goat cheese)
- 1 pound of clams
- 1 pound of mussels
- 1/2 cup of white wine
- 1/4 cup of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon of red pepper flakes
- 1/2 cup of chopped parsley
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Cheese cloth
- Colander
Step-by-Step Instructions:
1. Cut the Callu de Cabreddu into small pieces and wrap them in cheesecloth. Tie the cheesecloth tightly with a string.
2. In a large pot, bring 4 cups of water to a boil. Add the cheese cloth-wrapped Callu de Cabreddu to the pot and let it simmer for 30 minutes.
3. Remove the cheese cloth-wrapped Callu de Cabreddu from the pot and let it cool. Once cooled, remove the cheese cloth and discard it.
4. In a separate pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
5. Add the clams and mussels to the pot and stir. Pour in the white wine and let it simmer for 5 minutes.
6. Add the Callu de Cabreddu to the pot and stir. Let it simmer for an additional 5 minutes.
7. Add the red pepper flakes, chopped parsley, salt, and pepper to the pot. Stir well.
8. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Simmer
Serving size:
4 servings
Nutritional information:
Calories: 430
Fat: 25g
Carbohydrates: 14g
Protein: 32g
Substitutions for ingredients:
- If Callu de Cabreddu is not available, you can substitute it with any other type of goat cheese.
- You can use any type of white wine for this recipe.
Variations:
- You can add diced tomatoes to the pot for a more flavorful dish.
- You can add other types of seafood such as shrimp or scallops.
Tips and Tricks:
- Make sure to tie the cheesecloth tightly to prevent any cheese from escaping.
- Use fresh seafood for the best flavor.
- Serve with crusty bread to soak up the delicious broth.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over medium heat until heated through.
Presentation Ideas:
Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley
Pairings:
Serve with a crisp white wine such as Pinot Grigio.
Suggested Side Dishes:
Crusty bread, roasted vegetables
Troubleshooting Advice:
- If the cheese cloth-wrapped Callu de Cabreddu falls apart, strain the broth through a colander to remove any cheese pieces.
- If the broth is too salty, add more water to dilute it.
Food Safety Advice:
Make sure to discard any clams or mussels that do not open during cooking.
Food History:
Callu de Cabreddu is a traditional Sardinian goat cheese that is often used in local cuisine.
Flavor Profiles:
Salty, tangy, and slightly spicy.
Serving Suggestions:
Serve as a main dish for a seafood dinner party.
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Region: Sardinian