VEAL LOIN WITH CLAMS IN THE CATAPLANA

VEAL LOIN WITH CLAMS IN THE CATAPLANA Veal medallions 60 grs. each Port wine 2 tablespoons Clams 30 clams Garlic 1 clove Vegetable oil 1 tablespoon Lean bacon, diced 50 grs. Country sausage 4 thin slices White wine 2 tablespoons Demi-glace 2 tablespoons Parsley 1 tablespoon Fresh coriander 1 tablespoon Season to taste THE METHOD Marinade veal medallions in Port wine. Wash clams. Rub the cataplana with the clove of garlic. Place cataplana on stove with oil. Heat well and place medallions and diced bacon in it and sauté. Keep medallions rare. Discard any fat and add clams with the 4 slices of country sausage. Add the marinade along with the white wine and demi-glace. Let it boil. Add coarsely chopped parsley and coriander and cook for 8 minutes in a pre-heated oven at 230 degrees. Remove from oven and serve at once. This recipe is reproduced courtesy of Cataplanas.com Find more Cataplana recipes at www.cataplanas.com ;