Ingredients:
1 kg of clotxines · 1/2 onion · 4 Dents d’ All · oli d’oliva Verge Extra (Ohove) · Black paprika · Sweet Red Pepper · 1 Taronja (the skin and juice) · 1/2 glass of apple vinegar (its taste is softer) · 1/2 White VI GOT.
Elaboration:
· Open steamed clotxines in a covered pan. Let them cool, lift the shells, strain and reserve the broth.
· Cut the garlic into slices and brown in a saucepan with the olive oil.
· Add the sliced onion into julienne and fry.
· Pour white wine and let the alcohol evaporate completely.
Incorporate vinegar, Half glass of the clotxines broth, the pepper, and the skin and juice of the orange, and cook for a few minutes.
· Add the clotxins and paprika (can also be added before with the onion), cover and cook over low heat for about five minutes.
· Turn off the heat and let stand for the flavors to be integrated.
*The pickle flavor is accentuated after a few hours of rest.
**No need to add salt, since the broth of the clotxines brings enough.
A simple and ideal recipe for preparing at home, and enjoy Sunday's appetizers without haste.
Vanesa Bustos. Rooting kitchen. @vanesabustos.culinar / vanesabustos.com
