Wash the peppers and dry them; put them in a refractory source and sprinkle with fat salt.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make peppers with clams: |
| 3 Red Asar 350 g of clams or similar 2 cloves of garlic 1/2 seca 1 glass of olive oil fat salt a pinch of sugar abundant parsley chopped |
Ingredients to make peppers with clams:
2. Baked them (at 200 °) until they are tied on both sides (about 20 or 30 min.).
3. Remove them from the oven and cover with aluminum foil until they cool (to make them sweat and make it easier to peel them).
4. Remove the seeds and skins, and place them in strips on a clay casserole (they will be cut by hand and the liquid they are released will be used).
5. Peel and laminate garlic over the peppers; Add the oil and chilli and put the casserole over very soft heat.
6. moving it continuously, until you begin to gain the sauce (approximately 15 minutes adding the sugar at the end).
7. The clams will have been soaked in cold water and salt a minimum of 4 hours before (moving it occasionally).
8. Then wash them again in clean water and let it drain perfectly.
9. Just before serving the plate, they are added to the casserole and over low heat.
10. While removing, they are maintained until all shells are opened. Check the salt point and sprinkle abundant parsley.
