Best Tennis Racquet For High School Player

Preparation time: 20 min . excluding chickpeas
Difficulty: Easy
Secret water clams


For the chickpeas: ammollateli take the dry and in water all night, if you intend to prepare the soup for lunch or all day if there is for dinner. I am almost tempted to give amounts for the 12 people, just to break the rules relating to the phantom 4 people with all the recipes and also to work around a situation that when I have to do with dried beans, peas, beans or lentils that blacks are - inevitably occurs: Once regenerated the legume in question is always over-dosed. However, then put them in a pot with water, salt onion, a carrot and a stalk of celery and then go for a couple of hours.

P er clams: will be enough for 4 people the classic bag a kilo. Spurgatele carefully in warm water and salt to osmotic effect of mussels in the sand draw. But be careful because you may not be enough, in fact just one more sandy clam to spoil all the saute. A remedy to this problem would be to filter the liquid escaped after firing once the clams have opened with a strainer and a white cloth or paper towels or maximum chic, even if your brother is the agent of medical surgical, medical sterile gauze.
Saut: Heat two tablespoons of extra virgin olive oil and dressed with garlic and crushed red pepper fresh chopped with a knife. Fry for 2 \\ 3 minutes and then pour your beautiful purged clams, raise the heat, cover and let go for a few minutes, until they say it will be open all the mussels.
Final assembly: shelled clams and transferred half of the shellfish in a blender along with half of the peas-not half Twelve people, but probably a couple of cups of milk, and boiled carrots. Add half the liquid and saute a coffee cup of the broth of chick peas. Add salt and pepper and then whisk everything until the mixture is smooth and creamy. Directly in the pot then add the clams in their shells, the remaining liquid and saute a tablespoon of whole chickpeas. Basic rosemary, a dash of olive oil and croutons. little secret for the croutons: bake with grill mode but before moisten with olive oil and so on. etc.. This will doreranno croquette with a fantastic effect.

Council of Sommelier: chickpea soup and clam dish is a savory and creamy, with aromas of many land and sea. Fine bubbles type Franciacorta Ca 'del Bosco, or red when ripe tannin has mellowed, something like a 2005 or a Cesanese Taurasi of the catch-that is over 15 ° - always with some years of aging.

Enjoy!