The Baking Dish with Clams is a tasty Maremma first course, typical of the Tuscany region. The semi-fine rice is enriched with fresh clams and cherry tomatoes, flavored with garlic, fresh oregano, and basil. A touch of dry white wine adds further flavor to the dish, which is baked for an irresistible result.
Thoroughly clean the clams, drain them, and open them in a large pan over high heat with the garlic clove and 1/2 glass of wine
Remove them from the pan, discard the shells, and strain the cooking liquid through a cloth
Peel and cut the potatoes into chunks
Cook them in plenty of boiling water
Add the clam liquid and the rice
Bring back to a boil, lower the heat, and cook
Drain the rice and potatoes
Immediately season with a few tablespoons of oil, chopped basil, oregano, the clams, half of the cherry tomatoes cut into wedges, and plenty of pepper
Pour the rice into an oiled baking dish
Spread the remaining cherry tomatoes on top and drizzle the preparation with a little oil
Cover it with a sheet of cooking aluminum foil and bake in the oven at 200 degrees for about 20 minutes
Padella
Teglia da forno
Italy, Toscana
| Energy (kcal) | 68.61 |
| Carbohydrates (g) | 7.67 |
| of which Sugars (g) | 1.86 |
| Fat (g) | 1.44 |
| of which Saturates (g) | 0.14 |
| Protein (g) | 6.42 |
| Fiber (g) | 0.47 |
| Sale (g) | 0.03 |
