Clam, Shiitake, Chorizo Cinzano Stew With Pinot Meunier
Ingredients:
Clam, Shiitake, Chorizo Cinzano Stew:
- 4 tbsp olive oil
- 1 medium red onion, 1/2 inch dice
- 8oz shiitake mushrooms (remove hard part of stems)
- ½ lbs. Cooked chorizo – thinly sliced
- 1/2 cup Cinzano Rosso Vermouth
- 1.5 cups basic tomato sauce
- 1 cup dry white wine
- 24 little neck clams (scrubbed, rinsed)
Red Wine Garlic Bread:
- 1 baguette
- 1/4 cup dry red wine
- 1/4 cup olive oil
- 6 cloves garlic, thinly sliced or chopped
- 2 tbsp fresh thyme leaves
Directions:
Clam, Shiitake, Chorizo Cinzano Stew:
Step 1: On the stove, heat the olive oil in a heavy bottomed large pot until smoking. Add the onions, chorizo and shiitakes. Lower heat to medium and cook until the onions are soft, 7-10 minutes.
Step 2: Add the Cinzano Rosso and bring to a boil, then add the tomato sauce and white wine and bring to a boil.
Step 3: Immediately add the clams and cover the pot. Cook until the clams are opened, about 6 minutes. Check after 4 minutes, and then check every 1-2 minutes. Once the clams are opened they are ready and you don’t want to overcook them.
Step 4: Remove from heat. Drizzle some extra virgin olive oil and chopped parsley over the top and serve immediately. Transfer to a deep platter or just serve this rustic beauty in the pot itself!
Red Wine Garlic Bread:
Step 1: Heat oven to 400*
Step 2: Slice the baguette as if you are making a sandwich
Step 3: Brush both halves with red wine and then olive oil
Step 4: Sprinkle the garlic and thyme
Step 5: Put the halves back together again and bake in the oven, unwrapped for 5 minutes.
Step 6: Cut into 4 inch pieces and serve warm.
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