Vongole in Tripel Beer with Plancha Grilled Vegetables

Discover the Refinement of Vongole: A Deep Dive into the World of Shellfish

Vongole, also known as venus clams, are a delicacy that entices seafood lovers and foodies alike with their succulent flesh and salty flavour. Originating from the coastal waters of the Mediterranean and Atlantic, these clams have a distinctive cone-shaped shell and are known for their culinary versatility.

The flavour of vongole is subtle and refined, making them perfect for a variety of preparations. Whether you opt for a classic linguine alle vongole or an innovative recipe with a twist, these shellfish add an unmistakable seafood flavour to any meal.

Recipe for Vongole in Tripel Beer with Plancha Grilled Vegetables:

Time: 25 min
No. of persons: 2
Pan: VH30H, VH30

Ingredients (2 persons):

• 500 g fresh vongole
• 1 bottle of blond tripel beer
• 1 fennel, thinly sliced
• 200 g cherry tomatoes, halved
• 3 cloves of garlic, finely chopped
• 1 shallot, finely chopped
• 1 red pepper, finely chopped
• 2 tablespoons vadouvan spices
• 150 ml cream
• Juice of 1 lime
• Fresh bread, cut into thick slices
• Olive oil
• Salt and black pepper to taste

Preparation:

1. Rinse the vongole thoroughly under cold water to remove any sand. Drain them well.
2. Heat the plancha and rub it with a layer of olive oil.
3. Then add fennel and halved cherry tomatoes on the plancha and roast briefly until crispy and slightly caramelised.
4. In a cast-iron skillet fry garlic, shallot and red pepper. Then add the fennel and cherry tomatoes to the skillet.
5. Sprinkle the plancha with vadouvan spices and briefly heat until they start to smoulder.
6. Add the vongole to the plancha and pour the blond tripel beer over them. Fry the vongole for a few minutes in the tripel beer on the plancha until they open. Remove the shells that remain closed.
7. Then add the vongole to the skillet as well.
8. Pour the cream over the vongole and add the juice of the lime. Stir everything well and simmer for a while until the sauce has thickened slightly.
9. While the vongole are simmering, cut the fresh bread into thick slices and fry them on the plancha until crispy and golden brown. 
10. Serve the vongole immediately after cooking. Garnish with freshly baked bread and use the delicious sauce as a dip. 

This recipe combines the sophistication of vongole with the rich flavour of tripel beer, creating a delicious dish that will delight your taste buds. Discover the magic of vongole in tripel beer and enjoy an unforgettable culinary experience.

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