Carasau Bread Millefeuille with Clams, Cherry Tomatoes and Stracciatella

Method

1. Place a clove of garlic and two parsley stems in a pan. Add the clams, cover, and cook over high heat until they open (about 2-3 minutes). Do not sauté the garlic first.
2. Meanwhile, in a separate pan, heat olive oil with a clove of garlic. Add the sheets of carasau bread and toast on both sides until golden and crispy. Remove and set aside.
3. Once the clams have opened, remove the pan from the heat. Shell most of the clams, leaving a few in their shells for presentation. Reserve the clam cooking liquid.
4. Strain the clam cooking liquid through a fine sieve or decant carefully to remove any sand. Set aside.
5. Cut the cherry tomatoes into quarters.
6. In the same pan used for the clams (or a new one), add a drizzle of olive oil and a clove of garlic. Sauté for a minute, then add the cherry tomatoes. Cook for 2 minutes, then add a splash of the reserved clam liquid.
7. Add the shelled clams (and those in shells) to the tomato pan. Add a little more clam liquid if needed. Season with freshly ground black pepper (you can also use chili pepper if desired). Stir and cook for 1 minute. Taste and adjust salt if necessary (the chef says no salt is needed).
8. Finely chop parsley and basil together to make a green herb mix.
9. To assemble: start with a layer of toasted carasau bread on a serving plate. Add a spoonful of stracciatella, then some clams and tomatoes. Sprinkle with the herb mix. Repeat layers: another piece of bread, stracciatella, clams and tomatoes, herbs. Finish with a final piece of bread, a dollop of stracciatella, and a drizzle of olive oil.
10. Serve immediately. Pair with a chilled rosé wine from Puglia, if desired.