Fasolari au gratin: the recipe for a refined and tasty seafood starter

I grated clams I am a antipasti refined and tasty seafood, to be cooked in the oven. Perfect to open a festive lunch or a special occasion, it can also be served as an aperitif to accompany a glass of prosecco. Cockles – with a shiny, pearly shell and tender, juicy flesh – are prized molluscs, characterized by a coral-red tongue reminiscent of scallops.

In this recipe, after having soaked them in water and coarse salt, the cockles are opened and then stuffed with a breading made with breadcrumbs, garlic, parsley, salt, pepper and white wine. They are then baked in the oven until they become crisp and golden on the surface, remaining soft and tender inside.

Their preparation is really Easy and in just a few steps you will amaze your guests with a delicious and impressive fish dish. If you like gratins, don’t miss the mussels and scallops either.

How to prepare fasolars au gratin

Soak the cockles in a bowl with water and add a spoonful of coarse salt 1. Leave to drain for at least 2 hours, changing the water from time to time.

Finely chop the garlic and parsley 2then gather them in a large dish.

Add the oil, a pinch of salt, a grind of pepper and the white wine 3then mix well.

With a smooth bladed knife open the clam shells sliding from side to side 4collecting the water released by the molluscs in the bowl.

Once the grains are open, remove the black bag filled with sand 5 and peel off the empty half of the shell.

Arrange the cleaned clams on a baking sheet lined with parchment paper. 6.

Add a few tablespoons of water released by the clams when opening to the breadcrumbs and mix. Then cover each fruit with gratin 7.

Bake in a hot oven at 200°C for about 10 minutes, or in any case until golden brown 8.

Remove from the oven and serve immediately 9.

Tips

You can chop the shells and add them to the rest of the ingredients: in this case, fill the shells of the clams, washed, dried and greased with a drizzle of extra virgin olive oil, with the mixture obtained, then proceed to cook in the oven according to the Recipe.

If the mixture is too runny, add another handful of breadcrumbs; on the contrary, if it is too firm, pour a drop of white wine.

You can add to the filling one, two spoons of Parmesan cheese grated to give the cockles a more intense flavour. You can also replace the parsley with basil: the result will still be delicious.

storage room

You can keep the shells au gratin in the refrigerator, in a special airtight container, for maximum A day.