Spanish Appetizers-Artichoke Flower Stuffed with Ibérico Ham in Clam Sauce
A pleasant Spanish hors d'oeuvre formula to attempt !
Spanish Appetizer Ingredients:
4 oz skinny cuts of Ibérico ham
2 lb artichokes
Olive oil for broiling
Mollusk sauce:
1 lb mollusks
1 onion
1/2 cup olive oil
Parsley, wide leafed
The tip of an inlet leaf
1/2 tsp sweet pimentón de la Vera (paprika)
1/2 tsp hot pimentón de la Vera (paprika)
1/2 cup white wine
1 level tbsp flour
1 cup water
Salt
Spanish Appetizer INSTRUCTIONS
Mollusk sauce: Heat the oil in a dish and delicately fry the slashed onion and parsley. At the point when the onion is starting to become brown, add the flour and mix without allowing it to obscure.
Eliminate from the hotness, add the pimentón and straight leaf. Sprinkle with the wine and water, season and cook for 15 minutes, mixing once in a while.
Wash and channel the mollusks, add to the sauce, cover the skillet and leave over the hotness for the shellfishes to open. Actually take a look at the flavoring. Artichokes: Wash the artichokes, eliminate the hard external leaves and cut off the tips.
Profound fry in oil that isn't excessively hot so they cook inside and open up into a bloom shape. Fill within with the wafers of iberico ham and present with the shellfishes and the sauce.The Spanish tidbit formula of artichoke bloom stuffed is prepared to serve..enjoy it !
Spanish Appetizers-Artichoke Flower Stuffed with Ibérico Ham in Clam Sauce VIDEO
