Ingredients for the main dish:
- 1 1/2 Cup Mexican chorizo (soft)
- 1 Cup Soffrito (olive oil braised peppers, onions and garlic)*
- 60 pc Manila Clams
- 1 1/2 C cooked Garbanzo beans
- 1 Cup braised black kale (Tuscan kale)
- 2 1/2 Tbsp extra virgin olive oil
- 1 qt sherry
- 2 Cups chicken stock
- 2 Tbsp butter
- 1 Tbsp chopped parsley juice of 1/2 a lemon
- 2 Tbsp aioli
- 4 thick slices of grilled bread
- Salt and pepper
Ingredients for the Soffrito:
- 1 qt chopped red peppers
- 1 qt diced white onion
- 1 pint sliced garlic
- 2 qt sherry, 1 pint extra virgin olive oil
- salt & pepper, 1 Tbsp smoked paprika
- 1 Tbsp hot paprika
- 2 chili d’ arbol
- 1 sprig rosemary
- Heat a heavy gauge saucepan on medium heat
- Add the chorizo, render until it’s cooked. Add the soffrito, let cook.
- Add the beans and the kale. Add the clams, deglaze w/ sherry. Cover and let sherry reduce by 3/4.
- it should take 3-4 minutes for the clams to open. Add the chicken stock and butter, reduce heat.
- Season w/ salt and pepper, add lemon juice.
- Taste for seasoning, finish w/ parsley. Serve in a bowl with the aioli on top and grilled toast.
Directions for the Soffrito:
- In a heavy gauge pot, heat 3 T extra virgin olive oil, add the chili and rosemary. Cook for 1 min.
- Add the onions, garlic and peppers. Sweat.
- Add the sherry. Reduce until dry. Add the paprika, season and add the remaining extra virgin olive oil.
- Cook on low heat for 2 hours.
Directions for Garbanzo Beans:
- Soak dried garbanzo beans over night
- Heat a heavy gage sauce pan, add minced onion and garlic, 1 chili d’arbol and 1 sprig rosemary
- Add the beans. Deglaze w/ sherry. Reduce until dry. Add enough chicken stock or water to cover.
- Simmer beans until they are soft. Season as you go along.
Directions for Tuscan black kale:
- Remove the rib from the kale, blanch the kale in salted water.
- Remove and squeeze all the water out.
- In a heavy gauge pot, add extra virgin olive oil, chili, and rosemary; sweat, add sliced onion and garlic.
- Cook until translucent. Add the kale, season as you go, add more extra virgin olive oil and braise kale in oil on low heat.
- The kale will suck up the extra virgin olive oil; keep adding when it gets dry. Cook for about an hour until the kale is soft.
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