Jeremy Parsons, one of the top Culinary Mixologists in North America, is back with a delicious Italian feast. But you know Jeremy, it has to be epic. So on this episode of The Gastro Guru @ Home, Jeremy makes a mountain of pasta, delicious clams and he pairs it all with his favorite Italian beer. Get hungry, get inspired, and get cooking!
Here are the recipes:
Peroni Double Flamed Clams
Makes 6 servings
30-40 Pasta Clams (or any small clams you can find)
8 thick slices double smoked bacon, roughly chopped
2 Bottles of Peroni Nastro Azzurro
1 cup heirloom cherry tomatoes, diced
1 cup Vegetable Stock
¾ cup Leeks chopped
¾ cup Shallots Chopped (or you can use half garlic and half red onion finely chopped)
6 tbsp. fresh oregano, coarsely chopped
2 tbsp Dried Oregano
4 tbsp. butter
Clam Topping
1 cup panko crumbs
½ cup Grana Padano cheese coarsely grated
4 tbsp Olive oil
Directions
Preheat oven to high broil. Add all ingredients except fresh oregano into a large pot and cover. Place on high and boil for 8-10 minutes or until all the clams are open. Reduce to medium high with the cover off and cook for another 10 minutes allowing the broth to reduce. Add fresh oregano and reserve until ready to plate into oven safe bowls. Divide clams and veggies amongst the bowls. Add enough broth to fill ¾ of the bowl. Mix topping together in a bowl so that it doesn’t get too chunky and is still loose. Spread evenly across the top of the bowls. Place on the bottom rack of the oven and watch carefully until the crust forms and turns golden brown. If you find that the crust turns quickly turn off the element and keep the oven door open. The clams will continue to brown at a more even level. Serve with a Cold Peroni to pair!
Peroni Stewed Tomato Sauce with Fresh Herbs and Italian Sausage Spaghetti
Makes 6
27 Oz. Fresh Spaghetini noodles ( I divided half spinach and half regular)
30 Kalamata Olives pitted and sliced (or use your favorite olives preferably not from a jar to reduce the salt )
20 Garlic buds smashed
18 Caper berries for garnish
9 Italian Sausages ( I used spicy because I lika da heat!)
7 lrg Field ripened tomatoes peeled
6 Hot Pepper fresh halved
3 Bottles of Peroni Nastro Azzurro
1 lrg Portobello Mushroom quartered
1 lrg Red Onion quartered and broken
1 cup Capers
1 cup Fire Roasted Red pepper sliced
½ cup Flat Parsley fresh chopped
½ cup Basil fresh chopped
3 tbsp Unsalted Butter
2 tbsp Olive Oil
2 tbsp dried Thyme
Directions
In a large pan add butter and olive oil and melt on medium high. Add mushrooms, hot peppers, garlic, onions and thyme and sauté until cooked and brownings are collecting on the bottom of the pan. Add 1 bottle of cold Peroni to release the brownings and turn down to medium while stirring to clean the pan. Add tomatoes and cover ¾ of the pan. Allow to cook stirring occasionally every 10 minutes for an hour adding a second bottle of Peroni as needed so that there is always a 1/3 of the pan full of liquid. Once the tomatoes have broken down and are stewed, add second bottle of Peroni and cook on medium high stirring constantly until the ingredients are well mixed (approximately 10 minute). Place sauce into a large bowl and using an emersion blender blend all of the ingredients until smooth. Allow to sit for 15 minutes. On a hot grill cook sausages until desired doneness, remove from the grill and slice and cover. Add Roasted red peppers to the sauce and blend until still chunky. Add in sausages, olives, capers and fresh herbs and cover. Boil Pasta until Al dente. Drain the pasta and place on a parchment paper lined tray. Allow to sit for 10 minutes so that the noodles get sticky. Place into a large bowl and pour your sauce over top. Stir using tongs and serve hot garnishing with Caper berries and additional olives with fresh basil and a cold Peroni Nastro Azzurro.
Have an amazing Long weekend Italiano Style!
