Baked Clams with Tasso Grantinee with a Saffron Sabayon
Ingredients
- 8 ounces tasso
- finely diced
- 1 cup bread crumbs
- 1 tablespoon Essence (Recipe follows)
- 1/2 cup grated Parmigiano-Reggiano cheese
- 12 medium-size clams
- on the half-shell
- 4 egg yolks
- Juice of one lemon
- Pinch of saffron
- Salt and pepper
- 2 tablespoons chopped chives
- 2 tablespoons brunoise red peppers
- 2 tablespoons brunoise yellow peppers
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Instructions
No instructions listed