The recipe for making seashells is very simple, and the result will exceed all expectations. Spicy sauce with spicy notes will make the taste of the dish unforgettable. You will want to cook it over and over again.
It is necessary
- - 2 kg of shells;
- - large onion;
- - half green pepper;
- - 2 cloves of garlic;
- - a bunch of fresh parsley;
- - half a 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.
Instructions
Step 1
The shells must be fresh. They need to be rinsed very well, as sometimes they contain sand that will ruin the dish. To do this, pour water into a large saucepan and salt it well. The shells must be immersed in water for three hours. During this time, the water needs to be changed 3-4 times, each time adding some salt to it.
Step 2
Three hours later, the shells need to be opened. To do this, heat a glass of white wine in a saucepan or pan. As soon as it starts 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 ones. We do not pour out the wine in which the shells were cooked - it will be useful to us.
Step 3
Pepper (green and hot), onion and garlic, peel. We cut them very finely.
Step 4
Chop a bunch of parsley. In a saucepan with a thick bottom in olive oil, fry the onion, garlic and pepper, add sweet pepper, salt and pepper. As soon as all the ingredients are golden, reduce the heat and pour the parsley into the saucepan. After a minute, add flour and mix everything gently. The flour will give the sauce a thick consistency.
Step 5
Pour wine broth, in which shells were cooked, and another half a glass of white wine into the pan. Stir the sauce for 5-6 minutes so that the alcohol evaporates and the sauce thickens a little.
Step 6
We taste the sauce, add salt and pepper if necessary. We shift the shells into it. Stir very gently, fry the shells in the sauce for 2 minutes and serve.
