STEP 1/9
I bought a pack of temples and there are five lumps in it. It's stuck with the clam meat.
STEP 2/9
I washed it well under running water, and I separated the temple and the clam meat using scissors.
STEP 3/9
I separated it cleanly like this clean.
I'm going to grill the temple and eat it, and I'm going to keep the meat frozen and use it when I cook stew or soup.
STEP 4/9
The temples were so thick that I cut them in half,
I made a cut on the top.
STEP 5/9
I'm ready to make cuts like this
STEP 6/9
It's an extra Virgin olive oil with a truffle scent.
Butter has a savory taste, but olive oil with truffle scent seems to go well with it.
STEP 7/9
with plenty of oil
STEP 8/9
Put your temples up.
Season with salt and pepper.
STEP 9/9
After cooking it, it's a waste of oil and juice
I cut the eggplants quickly and cooked them more.
Even without special seasoning, it shines only with the ingredients.
The shape was so bad that I wondered if I should use this picture or not.
The temple should have been baked neatly and neatly like that eggplant.
The shape was pretty good though.
I think it would have been better if it was cooked a little less.