Dear Friends, we have a special mission this week! I asked Sarah to show me how to make some recipes suitable for an urticaria diet. Today we’ve chosen clams and beets: an iron concentrate, vitamins, minerals and fibre. Let’s start by saying that fresh clams (live clams) can be found on Fridays and Saturdays, I’ll explain afterwards how to store them. Let’s start with the recipe:
Ingredients for 2
- 1 Kg of clams
- Water to purge the clams
- Coarse salt (33 g per litre of water)
- 200 ml of water for cooking the chard (cooking water of clams + water)
- 300 gr of chard
- 1 tablespoon of extra virgin olive oil
- Water for cooking the pasta
- 200 g of pasta
Purge the clams in water and coarse salt for 20 minutes. Once done, pass them under running water and put them in a hot pot with the lid on. As the clams start to open, remove them and put them aside in a container. When we’ve removed all the clams, filter the remaining water with a strainer and a sheet of paper towel inside and add to the container. Now the clams can be stored in the fridge for a day or kept frozen.
Now prepare the condiment for the pasta. Cut off the roots of the chard, wash it and place it in a pan with olive oil. Let it lightly brown for 2 minutes and then add water. When the chard is cooked, puree it in its cooking water with an electric mixer. Add the shelled clams and cook for 4 minutes on low heat. If necessary we can add a little bit of cooking water from the pasta. When the pasta is cooked, add it to the condiment, mix well and voilà … bon appètit Alice!