只今メンテナンス中です。
しばらくお待ちください。
1
Put A into UNILLOY 22cm casserole and heat over. Add butter and stir-fry slowly. (Until heated pass through)2
Add thyme, clams and white wine, steam with the lid until clams open.3
Add milk and heat as not to boil up.4
Add potatoes and warm.5
Add fresh cream to finish with broccoli as garnish.
このレシピのカテゴリー
Takeshi Akiyama – Profile
After working as chef or head chef at several restaurants in the City of Niigata, he opened his own restaurant, the Tsubame Sanjo Italian Bit, in 2013. Emphasizing the relationship with local producers, he serves gourmet Italian cuisine made with Tsubame Sanjo ingredients presented on Western tableware.
