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Christmas appetizer: cockle bites with Port wine cream
The third Christmas appetizer that Cristina (comidadediez) sends us also offers a delicious result without the need to spend hours in the kitchen. The base is an exquisite butterfat and Port wine cream that is very easy to make. A cream that, combined with good canned cockles, is even more delicious. The perfect combo!
Ingredients
- Young onion - (only the white part)
- Liquid cream for cooking - half a glass
- Port wine - half a glass
- Toasted bread - one slice
- Cockles - one can
- Extra virgin olive oil
- Salt
- Rosemary flowers - (to decorate)
Instructions
- Chop the spring onion and fry it with a drizzle of olive oil and a pinch of salt.
- Once ready, add the Port wine and let it reduce by half.
- Put it in the blender glass with the liquid cream, the toast of bread and a pinch of salt.
- Blend until get a smooth cream.
- In individual bowls, put a base of this cream and a few cockles on top.
- Decorate with some rosemary flowers and a drizzle of olive oil.
- Enjoy!
A flavorful combo, thank you Cristina!
Featured Products
Cockles, 115 g can
If you like this recipe, you can make it at home with the cockles available in our online store.
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