Preparation

Wash and cut the black cabbage leaves. Cook them in a pan with a drizzle of extra virgin olive oil for 10 minutes, add some water and and salt and cover with a lid until the leaves become soft. Toss the clams in another pan with some extra virgin olive oil and salt for a few minutes.

Idee Ricette Con Vongole

Add half glass of water in the pan with the clams and let it boil. Pour in the mamma emma mini gnocchi and gently stir for 3 minutes. Lay the black cabbage leaves on the plate, add the gnocchi and the clams and finally some grated bottarga.

Thanks to chef Alessandro Argento.