Chard filled with spidercrab and garnished with clams and asparagus - Gastronomía Vasca: Escuela de
Recipe: Chard filled with spidercrab and garnished with clams and asparagus. Shellfish, Vegetables, Hot, Basque cuisine
Ingredients
- Wide Swiss Chard 1.5 kg
- Carrots 0.15 kg
- Onion 0.2 kg
- Leek 1.0 ud
- Extra virgin olive oil 0.1 l
- Spiny spider crab 0.3 kg
- J&B whisky, bottle 0.01 l
- Breadcrumbs 0.05 kg
- Plain flour 0.2 kg
- Eggs 2.0 ud
- Olive oil 0.25 l
- White asparagus 0.15 kg
- Wild asparagus 0.15 kg
- Green sauce made with fumet 0.5 l
- Parsley 1.0 g
- Table salt 3.0 g
- Large farmed clam 0.25 kg
- Parsley sauce 0.02 l
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