Italian balsamic vinegar and Ono clam steamed egg pudding
COUNTRY: ITALY
Ingredients
- 250 g Ono Asari (Clam)
- 500 ml water
- 2 eggs
- 300 ml Asari broth
- Cherry tomatoes, cut in half horizontally
- Pinch of salt
Balsamic jelly
- 40 ml Aceto Balsamico Di Modena PGI vinegar from Italy
- 10 g honey
- 1 tsp water
- 2.5 g gelatine powder
- 4 small tomatoes, cut in half horizontally for decoration, Flower ears (for decoration, removed from stems)
Instructions
Wash the Ono Asari (Clam) well, rubbing the shells together, and soak them in 3% salt water for at least 1 hour to remove the sand. Wash well again.
Put (1) and water in a saucepan over high heat, bring to the boil and then reduce the heat to low. Remove scum frequently and turn off the heat when the scallion's mouths open. Separate the scallions from the broth and leave to cool. Separate 8 scallions for garnish and remove the rest from the shells.
Make the balsamic jelly. Sprinkle the gelatine powder into the water and allow it to soften.
Put the PGI balsamic vinegar from Italy and honey in a frying pan over low heat and bring to a boil. Add (3), dissolve, place in a small container, remove from heat and place in the refrigerator to chill and harden. When firm, break up with a fork to form a jelly.
Break the eggs into a bowl, beat, add the chilled scallion broth a little at a time, mix well and strain through a colander.
Put about 1 tablespoon each of peeled scallions and 1 small tomato in a heatproof container, pour in (5) to about the seventh filler and cover with aluminium foil.
Place in a steamer, close the lid with a pair of chopsticks and steam on high heat for 3 minutes, then on low heat for 10 minutes and turn off the heat. Check the heat and when it reaches the desired consistency, remove from the heat and refrigerate.
Place the mini tomato scallions in their shells for decoration and garnish with (4). Sprinkle with ears of flowers.
