Coques au chou Romanesco

Hello everybody, it's me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Coques au chou Romanesco. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Coques au chou Romanesco is one of the most well liked of current trending foods on earth. It's simple, it's fast, it tastes delicious. It's enjoyed by millions daily. They are fine and they look fantastic. Coques au chou Romanesco is something that I've loved my whole life.

Many things affect the quality of taste from Coques au chou Romanesco, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coques au chou Romanesco delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must prepare a few components. You can cook Coques au chou Romanesco using 7 ingredients and 4 steps. Here is how you cook it.

L’éternel retour des coques.
#healthy

Ingredients and spices that need to be Get to make Coques au chou Romanesco:

1. 800 grammes coques
2. 1 poireau
3. 300 grammes chou Romanesco
4. Fenouil à volonté
5. 4 gousses d’ail
6. Huile d’olive
7. Gros sel

Steps to make to make Coques au chou Romanesco

1. D’abord, il faut laver les coques. Une opération aussi longue que nécessaire pour les débarrasser de leur sable. On jette les coques cassées. Dans une casserole d’eau salée, on laisse les autres pendant 40 minutes environ en les remuant parfois. L’eau se troublera.
   Puis on retire les coques manuellement, on les place dans une passoire, on les rince. On nettoie la casserole, on la remplit à nouveau d’eau salée, on regarde si l’eau ne se trouble plus.
2. Pendant ce temps, on tronçonne le poireau, on prend quelques éléments du chou Romanesco, on émince le fenouil et on taille en quatre les gousses d’ail.
   Dans un wok à feu 4, on met tout dans un filet d’huile d’olive, compter 30 minutes pour amollir le chou. On sale.
3. Puis on verse délicatement les coques, on monte le feu à 6-7 en recouvrant le wok. Quelques minutes plus tard, elles s’ouvrent.
   C’est prêt.
4. 

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