Serves 4
Ingredients:
- 50g butter, chopped
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 150g flat pancetta, rind removed and thinly sliced
- 1 tsp finely grated lemon rind
- 1 cup (250ml) dry white wine
- 1 kg cockles, scrubbed
- ½ cup (125g) mascarpone
- 2 tbsp chopped parsley
Semolina
- 1 litre vegetable stock
- 2 bay leaves
- 1 cup (170g) semolina
- 40g unsalted butter, chopped
- 1 cup (250g) mascarpone
- 1 cup (250ml) milk, extra
Method:
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To make the semolina (also known as polenta), place the stock and bay leaves in a large saucepan over medium heat and bring to a simmer. Remove the bay leaves and reduce heat to low.
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Gradually add the semolina and cook, whisking continuously, for 2–3 minutes or until thickened. Add remaining ingredients and stir to combine. Take off the heat and keep warm.
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Heat butter and oil in a large frying pan over medium heat. Add the garlic and pancetta and cook for 4-6 minutes or until golden.
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Add lemon rind, wine and bring to a simmer.
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Add the cockles, cover and cook for 8-10 minutes or until they just open.
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Add mascarpone and stir to combine. Garnish with parsley and season with pepper. Serve with semolina.