Ameijoas Na CataPlana
Dice pork belly.
Marinate in 3 cups white wine, 5 cloves garlic, 4 shallots, 1/2 doz
bay leaves and 2 tablespoons paprika.
Take out the pork. Reserve rest of marinade. Fry pork in butter and oil.
Scrub and clean cockles. Steam open cockles in the marinade.
Stir through fried bacon and 1 cup cream.
Stir through chiffonnade-cut parsley and coriander.
Serve with fresh pasta and classic fresh green salad (recipe below)
Thinly sliced tomatoes, stalk removed
Thinly sliced cucumber, peeled and seeds removed
Thinly sliced red peppers
Mixed mesclun salad leaves
Olives, pitted
Dressing:
1/4 cup cider vinegar
1/4 cup olive oil
pinch of sugar, salt, pepper and mustard powder
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