- 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
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.