Brodetto of razor clams
Brodetto di Cannolicchi
Brodetto Venetian razor clams with onion, flour and pepper, to be served hot with polenta white.
The brodetto Razor clams is a warm and flavorful dish, designed to showcase the mollusks with a short cooking time and a slightly creamy sauce. The browned onion adds sweetness, while the pepper defines the flavor profile and the flour helps bind the liquid, creating a sauce thick enough to accompany the polenta white. The result is an essential dish, in which the flavour of the razor clams remains central and the brodetto It acts as a bridge between the seafood and the soft accompanying base. Cooking requires careful attention, especially in timing: after a brief browning, the boiling water helps the water return to a boil quickly and allows the sauce to thicken in just a few minutes. This dish is typical of Veneto cuisine, as indicated for this recipe.
Instructions
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7 steps · natural Italian voice
Prepare the onion
Finely slice the half white onion, so that it can wilt evenly and blend in with the pan juicesHave it ready before starting, because the subsequent steps must be carried out without interruption to avoid the oil from heating excessively.
Gently sauté the onion
Pour the seed oil into a saucepan and add the sliced ​​onion. Heat it over medium heat until it becomes soft and slightly golden, without letting it darken: the bottom should be fragrant and golden, but not burnt.
Incorporate the flour
Add the flour to the browned onion and stir carefully to distribute it in the oil. Let it brown briefly. the mixture It should blend together and take on a slightly golden color, without forming lumps or developing an overly intense roasting aroma.
Combine the razor clams
Add the razor clams to the saucepan Season with salt and pepper. Stir gently to coat them with the onion and flour mixture, then sauté briefly: the surface should be flavored, but do not continue cooking until the liquid is added.
Add the boiling water
Pour the already boiling water into the saucepan, incorporating it into the bottom while mixing delicately. The liquid must quickly return to the boil and transform the flour into a brodetto homogeneous, without visible lumps.
Narrow down the brodetto
5 minCook for five minutes, maintaining a steady, controlled boil. Let the sauce reduce until it appears thicker and more enveloping, but still fluid enough to accompany the razor clams. Avoid cooking beyond the indicated time.
Serve with polenta
Serve the brodetto of very hot razor clams together with the polenta white. Distribute the sauce evenly, so that the polenta can capture its creamy consistency and savory flavor.
Chef's Tips
Pour the already boiling water after the brief browning, so that the brodetto It quickly reaches a boil and the sauce thickens without prolonging the cooking of the razor clams.
Ingredients
- Ingredients for 4 people
- (2.2 lb) 1 kg of razor clams (cuttlefish)
- ½ white onion
- (0.8 tbsp) 4/5 tablespoons of seed oil
- ÂĽ liter of water
- (2 tbsp) 2 tablespoons of flour
- salt and pepper
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