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Preparation:

  1. Put the butter in a saucepan on low heat until it melts, together with the chili pepper cut into small rings. Roast the saffron for a few seconds in the oven and add the Cadí butter PDO. When it has completely melted, turn off the heat and keep warm.
  2. Open the clams by blanching them in boiling salted water for ten seconds, cool them quickly and open with care. Put to one side in a covered container. Make a bain-marie and put the egg yolks in a bowl with a pinch of salt, the lemon juice and the cava.
  3. Blend until the yolks are frothy. Remove the yolks from the bain-marie. Remove the layer of white foam on top of the butter, taking care not to remove the saffron. Continue beating the yolks and add the butter as if it was a warm mayonnaise. If it is too thick, you can add a little warm water.
  4. To serve, place the clams on an earthenware dish or platter, with the sauce on top. Decorate with chervil leaves.

Recipe by Pep Nogué

Ingredients

(Serves 4 people)

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