Sanriku seafood and seasonal vegetables in aluminum foil, acqua pazza style : SHUNGATE
Sanriku seafood and seasonal vegetables in aluminum foil, acqua pazza style
Ingredients
- Gurnard fillets 4 (about 200 g)
- Scallops 2 large scallops
- Japanese common squid (edible part) About 100 g
- Amaranth (grain) 20g
- Magari negi (spring onions from Sendai) 6g
- Broccoli 40g
- Cherry tomatoes 2
- Black olives 4
- Olive oil 40cc
- Garlic 2 cloves
- Thyme 2 stalks
- Salt As appropriate
- Clams 400g
- Water 400cc
- Herbs of choice As appropriate (1 stalk each of Italian parsley and thyme recommended)
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