The recipe for shells is very simple, and the result will exceed all expectations. Spicy sauce with sharp notes will make the taste of the dish unforgettable. He will want to cook again and again.
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You will need
- - 2 kg of shells;
- - large onion;
- - half green pepper;
- - 2 cloves of garlic;
- - a bunch of fresh parsley;
- - half hot pepper;
- - one and a half glasses of white wine;
- - a teaspoon of sweet red pepper;
- - a teaspoon of wheat flour;
- - olive oil;
- - ground pepper;
- - salt.
Instruction manual
1
Seashells must be fresh. They need to be washed very well, because sometimes there is sand in them that will ruin the dish. To do this, pour water into a large pot and salt it well. Seashells need to be lowered into the water for three hours. During this time, the water needs to be changed 3-4 times, each time adding salt to it.
2
Three hours later, the shells must be opened. To do this, in a saucepan or pan, heat a glass of white wine. As soon as it begins to boil, throw shells into it, close the lid and wait 3 minutes. We take out the shells with a slotted spoon, discard the unopened. We don’t pour the wine in which the shells were brewed - it will come in handy for us.
3
Pepper (green and burning), onion and garlic clean. We cut them very finely.
4
Grind a bunch of parsley. In a saucepan with a thick bottom in olive oil, fry onions, garlic and pepper, add sweet ground pepper, salt and pepper. As soon as all the ingredients turn golden, reduce the heat and pour parsley into the pan. After a minute, add the flour and mix everything carefully. Due to flour, the sauce will gain a thick consistency.
5
Pour into the pan a wine broth in which shells were cooked, and another half a glass of white wine. Stir the sauce for 5-6 minutes, so that the alcohol evaporates, and the sauce thickens a little.
6
We try the sauce, add salt and pepper if necessary. We transfer shells into it. Stirring very gently, fry the shells in the sauce for 2 minutes and serve.
