Tomato porridge with clams recipe, the recipe – Italian cuisine reinvented by Gordon Ramsay


FOR THE TOMATO JELLY

Step 1

Cut the cherry tomatoes in half, arrange them on a baking tray, season them with a pinch of salt, icing sugar, a drizzle of oil and a clove of garlic and cook them in the oven at 200°C for 30 minutes. You will get confit cherry tomatoes; blend them with an immersion blender.

Step 2

Cut the bread crumbs into cubes no larger than 5 cm and toast them in the oven at 180°C for 10 minutes.

Step 3

Blend the celery and onion cut into pieces with 250 g of oil in a blender until you obtain a smooth mixture. Pour the mixture into a large saucepan and cook it for 3-5 minutes, like a normal sauté. Add the toasted bread cubes, mix everything together and cook over a low heat for 10 minutes. Then add the peeled tomatoes and the blended confit tomatoes, season with salt and continue cooking for approximately 1 hour and 20 minutes, over a delicate heat, stirring occasionally to prevent the porridge from sticking to the bottom of the pan.

FOR THE CLAMS

Step 4

Heat 30 g of oil in a pan, flavor it with a clove of garlic and 4-5 stalks of parsley; leave to brown, then add the clams, previously purged in water and salt; let them heat up, add the white wine, then cook them
open over high heat. Shell the clams and filter the cooking liquid, then season them with a spoonful of chopped parsley.

Step 5

Distribute the hot tomato soup onto the plates, placing the clams with their sauce on top.

Recipe: Sara Foschini, Photo: Davide Maestri, Styling: Beatrice Prada

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