Vongole Saute with Cream and White Wine
Vongole provide protein, iodine, and zinc, while cream and white wine give the dish depth without making it heavy. A little onion, garlic, and herbs support the natural sweetness of the shellfish, so the result stays rich yet light.
Dice onion (100 g), finely chop garlic (15 g), and mince parsley (10 g). Rinse the vongole clams (300 g) and discard any shells that are already open or damaged. Finely grate the lemon zest (2 g).
Heat olive oil (30 g) and butter (40 g) in a skillet. Add onion (100 g), garlic (15 g), thyme (2 g), allspice (2 g), and bay leaf (1 g), then cook for 3-4 minutes over medium heat until the onion turns soft and translucent.
Pour in dry white wine (100 g) and let it boil for 1-2 minutes, then add the vongole clams (300 g). Cover the skillet and cook for 4-5 minutes until the shells open. Discard any that stay closed.
Pour in 20% cream (60 g), add table salt (3 g), black pepper (1 g), lemon zest (2 g), and parsley (10 g). Stir gently, warm everything for another 1-2 minutes until the sauce lightly thickens, and serve at once.
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