SAUTEED COCKLES AND ZUPPA INGLES

These are cockles, little clams that are rich in flavor. We fried them in a little olive oil and garlic for 15 minutes and then a few minutes more with parsley. Delicious! Quite contented here Afterwords for dessert, Zuppa Inglese my Zuppa Inglese recipe :

• 3 1/4 C milk
• 7 egg yolks
• 1 C sugar
• 1 Tbs Vanilla extract
• 1 Tbs flour
• 1/2 bar unsweetened dark chocolate
• 12 lady fingers
• 2 tbs Alchermes
• 2 tbs rum

Line a tall pan or casserole dish with ladyfingers soaked in Alchermes and rum. (the Alchermes adds a bright cherry color and richness) In the mean while, simmer milk on high for several minutes, without boiling. Whip eggs, sugar and flour and add to milk, continue on low boil for about 15 minutes stirring constantly. Refrigerate this custard and then add a layer above the lady fingers. Melt chocolate and add to 1/2 the custard mixture. Repeat the layering process, plain custard, lady fingers, and chocolate custard. Refrigerate3 hours to overnight. (the longer it's refrigerated the less bitter the alcohol will be) Eat, then relax ! Happy Sunday :)