Smooth Venus and Orange
An excellent mollusk found in abundance in Greek waters, smooth venus can be eaten raw with a liberal squeeze of lemon or cooked with tomato and parsley as a sauce for spaghetti. Here is a futurist recipe, an original combination of citrus and half a glass of orange liqueur. Great Gourmet recipe!
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EmailIngredients:
24 smooth venuses
1/2 a medium sized celeriac chopped
2 small onions grated
1 wine glass olive oil
1 tumbler dry white wine
2 orange rind in juilenne and scald three times in boiling water to obliterate the bitterness, then mixed with two tsp sugar
½ glass orange liqueur
1 tsp apple vinegar
juice of 1 orange
1 tsp conflour
coarse-ground black pepper
salt
Procedure:
1. Scald the smooth venuses in a little boiling water to open them.
2. Heat the oil in a deep pan and fry the onion. As soon as it turns golden toss in the venuses. Leave for 2 minutes and then remove.
3. Next add the celeriac. Quench with the wine and vinegar.
4. Mix the strips of orange rind, the orange juice and the cornflour in a bowl and add to the broth once it has reduced to half. Stir rapidly and leave to simmer.
5. When the mixture has thickened, add the venuses and the liqueur. Season with salt and freshly ground black pepper. If you wish, use half lemon, half orange juice. Serve hot.
