Shell and Shells
BEER PAIRING:
3 Luppoli.
3 Luppoli.
DISCOVER
PORETTI 3 Luppoli >>
Recipe ingredients:
(for 4 people)
12 striped shells (pasta)
24 cockles
A garlic clove
A branch of fennel
2 stalks of parsley
12 leaves of fresh oregano
1 cl fresh cream
2 g of lemon zest
Extra virgin olive oil to taste
White pepper, salt to taste
Preparation:
Heat the extra virgin olive oil gently in a small saucepan, add garlic, cockles, fennel, parsley stalks and lemon zest and bring to a boil, then pour a ladle of water and remove from heat. Pick up the cockles, shell them and store them in a bowl. Pass the cooking liquid through a strainer chinois, add the fresh cream and reduce to about half of it to obtain a sauce. Add salt and pepper. Dip the striped shells in boiling salted water and leave until they are thoroughly cooked, then drain, cool, fry in extra virgin olive oil and deposit them to dry on paper towels.
Presentation:
Place the striped shells into the pot with the concave side upside, deposit up to each one a cockle of the Roman coast, a spoon of sauce and fresh oregano leaves.
