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Chef Andy Suarez: Berberechos con Feta (Cockles)

October 02, 2017

Chef Andy Suarez: Berberechos con Feta (Cockles)

photo by Andy Suarez

The seventh in our new series of recipes in collaboration with chef Andy Suarez, a selection of culinary creations that, while incorporating a variety of ingredients from the New World and beyond, continues the tradition of Basque cooking as "a cuisine of simplicity made exquisite". 

Berberechos con Feta (Cockles)

Ingredients

Donostia Foods Cockles in Brine
1 cup crushed tomatoes
¼ cup feta cheese
1 tsp Donostia Foods Extra Virgin Olive Oil
2 garlic cloves
½ bunch parsley
1 tsp oregano
salt and pepper to taste
French or Italian bread (slice and toast with olive oil)

Directions

1. Heat iron skillet with olive oil and add garlic. Add crushed tomatoes and let sit on medium heat.
2. Add parsley, oregano, salt and pepper.
3. Stir in the cockles and remove from heat. Garnish with parsley. 
4. Serve hot with bread and crumbled feta cheese.

Follow Chef Suarez on Instagram for additional culinary creations.



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