Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Lemon & Garlic Cockles with Creamy Semolina

Lemon & Garlic Cockles with Creamy Semolina

Many shy away from cooking shellfish, thinking it involves a lot of fuss. But you couldn't conjure up a quicker dinner than a stockpot full of fresh cockles, herbs, and the dregs of yesterday's wine.

Lemon & Garlic Cockles with Creamy Semolina

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:

  1. 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.

  2. 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.

  3. 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.

  4. Add lemon rind, wine and bring to a simmer.

  5. Add the cockles, cover and cook for 8-10 minutes or until they just open.

  6. Add mascarpone and stir to combine. Garnish with parsley and season with pepper. Serve with semolina.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2021. All Rights Reserved

Web Design Sydney