Chef Ken Arnone making Oreganata (VIDEO)

Chef Ken Arnold is here to share his expert knowledge on the famous Italian dish, Clams Oreganata. The dish, traditionally made by topping shucked clams with breadcrumbs, oregano, parsley, and garlic, then baking it in the oven. However, Chef Ken is here to take it to the next level and show you how versatile this dish can be.

The key ingredients for this dish include fresh oregano, chopped parsley, garlic cooked in olive oil, and bread crumbs. You can use toasted or untoasted breadcrumbs, depending on the cooking time of your dish. The oil used can be extra virgin or pure olive oil.

Oreganata is a perfect topping for a variety of dishes including shrimp, scallops, oysters, swordfish, cod, bass, chicken breast, pork, veal chops, and even vegetables such as baked eggplant or grilled zucchini.

When preparing the oreganata topping, it is important to chop the oregano just before use, as it has a tendency to turn dark and bruise easily. The basic recipe for the topping includes about 1 cup of bread crumbs, 1/4 cup of chopped oregano, 1 tablespoon of chopped parsley, 2 cloves of garlic cooked in oil, salt, pepper, and olive oil. The proportion of ingredients can be adjusted to your liking.

Once the topping is mixed well and ready, it can be used as a topping for a variety of dishes, either before or after cooking. The oreganata topping not only adds flavor, but also texture to the dish.

In this video, Chef Ken showcases the versatility of oreganata by using it as a topping on a bronzino fillet and sauteed green beans.

In conclusion, Clams Oreganata is a dish that is not only delicious but versatile as well. With the right ingredients and preparation, you can take this dish to the next level and enjoy its unique flavor and texture.