Ingredients
For the sauce:
- 50 g onion cut into small pieces
- 9 ml olive oil
- 360 g red pepper
- 120 g fresh tomatoes
- 30 g brown sugar
- 5 ml balsamic vinegar
- Salt
For the molluscs
- 2 cloves of minced garlic
- 30 ml olive oil
- 100 g of wine
- 3 units of oyster
- 2 units of mussels
- 6 clam shells
Preparation method
Burn the peppers over hot coals to remove the skin, open them lengthwise and remove the seeds and white parts. Marinate for 30 minutes with sugar and balsamic vinegar. In a medium saucepan, sauté the garlic over high heat, add the clams and wait 4 minutes until all the shells are hot. Add the white wine, lower the heat, cover the pan and wait 5 minutes for the shells to open. Reserve the liquid. Sauté the onion with the olive oil, the serrano salami and the tomato. Add the peppers and clam broth. Cook for 10 minutes. Blend in a food processor and strain.
To decorate:
Slices of toasted Blumenau sausage, edible flowers and herb shoots.
