Wipe out the pot, removing any burned crab stuck to the bottom. Set the pot over low heat and add the olive oil, onion, garlic, herbs, and chile. Sweat until the onions are translucent, about 8 minutes. Make a space in the pot and add the tomato paste and anchovy. Cook for 5 minutes until the paste turns from bright red to copper. Return the crabs and reserved shells to the pot. Pour the wine into the dish that held the crabs, swishing around to collect any extra crab bits and juices, then add the wine to the pot. Reduce until almost dry, about 3 minutes. Add the brandy and simmer until alcohol has cooked off, about 5 minutes. Add the seasoned crushed tomatoes. Pour the clam juice into the tomato bowl and swish around to collect any leftover tomato. Add the mixture to the pot with 1 cup (250 ml) of water and lower the heat to maintain a slow simmer. Cook for 2 hours partially covered, gently stirring about every 10 minutes, then cool completely to room temperature.
The Link LonkJuly 29, 2020 at 09:51PM
https://ift.tt/2Exov5H
Make Palizzi Social Club’s spaghetti and crabs at home - The Philadelphia Inquirer
https://ift.tt/2MkGRbk
Crab
No comments:
Post a Comment