Even though I have a cooking blog and you might assume I’m always tinkering in the kitchen, I really only have time to indulge and experiment with recipes during the weekend. During the week I often cook almost mechanically. At the weekend I have more time to think of new combinations and pamper my family, who look forward to the “mega-dinner”! Don’t imagine a wedding-style meal with thousands of courses — it’s not like that at all. My son Filippo coined the name because it’s perhaps the only occasion of the week when we’re all seated together and I prepare lots of different little tastes to please everyone and try out new recipes to see if they work. It was for that last mega-dinner that I came up with and prepared this pairing, which can be served either as an appetizer tartine or a starter. It’s a base of bread — or even better, whole wheat focaccia — lightly spread with… (you’ll discover it while reading the recipe), topped with beautiful clams. For the final touch a dusting of the “gold of Sardinia”, i.e. bottarga. A delight for the eyes and the palate that, needless to say, was approved by my tasters! Inside the recipe you’ll also find how to make a fantastic whole grain focaccia and the basic sauce. Enjoy!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 5 Minutes
- Portions: 20 tartines
- Cuisine: Italian
Ingredients
- 11 oz Clams
- 2 tbsp Extra virgin olive oil
- 1 small bunch Parsley
- 1 clove Garlic
- 1 glass Dry white wine
- to taste Salt
- 5 slices Whole wheat sandwich bread (or whole wheat focaccia)
- 2 oz Chickpea hummus
- 1 oz Bottarga (cured fish roe)
Preparation
Soak the clams in cold salted water for at least one hour to expel any sand, then rinse them well. Drain them in a colander. Put a pot over high heat and let the clams open. Shell the clams and put them back in a pan with two tablespoons of extra virgin olive oil and a chopped mixture of parsley and garlic. Cook for 2 minutes. Add the white wine and let it evaporate for another two minutes. Remove from the heat and set aside.
For this kind of tartine I recommend using whole wheat bread or focaccia, which pairs well with the other ingredients. If you’re short on time, buy good whole wheat sandwich bread from the baker, toast the slices lightly and remove the crusts before filling them. If you feel like working a little more — and I assure you the effort will pay off — make the 7-grain whole wheat focaccia, it’s amazing! For the focaccia recipe click here Focaccia nera ai 7 cereali
Cut the bread or focaccia into small squares about 1 1/4 inches per side so they’re bite-sized and easy to eat even standing up. Spread a thin layer of chickpea hummus on each (you can buy it ready-made or make it yourself following my recipe Hummus di ceci ricetta originale or Hummus di ceci senza tahina).
Now place the cooked clams on top of the hummus — be generous! — and finish with a dusting of mullet or tuna bottarga.
Your tartines are ready!
Notes
The tartines should be eaten immediately after assembly or soon after to avoid the topping releasing liquids that would make the bread/focaccia too soggy. If you want to prepare ahead, you can make the hummus and store it in the fridge, as well as the focaccia and the cooked clams, assembling everything at the last minute and, if necessary, giving your tartines 1 minute in a preheated oven before serving.
