- 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
- 1 litre vegetable stock
- 2 bay leaves
- 1 cup (170g) semolina
- 40g unsalted butter, chopped
- 1 cup (250g) mascarpone
- 1 cup (250ml) milk, extra
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.
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.
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.
Add lemon rind, wine and bring to a simmer.
Add the cockles, cover and cook for 8-10 minutes or until they just open.
Add mascarpone and stir to combine. Garnish with parsley and season with pepper. Serve with semolina.