Fasolari au gratin
Au gratin fasolari is a simple yet tasty and refined recipe, a way to enjoy these excellent shellfish.
- Easy
- 50 min
- Kcal 203
How to clean fasolari
90
Calories per serving
- Gluten Free
- Lactose Free
- Energy Kcal 90
- Carbohydrates g 2.8
- of which sugars g 2.8
- Protein g 12.8
- Fats g 3.1
- of which saturated fat g 0.3
- Cholesterol mg 63
- Sodium mg 70
- Difficulty: Average
- Prep time: 20 min
- Makes: pieces
- Cost: Average
PRESENTATION
If you're into seafood, fasolari from the Alto Adriatico coast in Italy are something you really, really need to try. They're just packed with a tender bite and a salty kick—thanks to their pristine marine habitat. You look at their golden shells and, honestly, it's a signal of the firm texture inside. Locals around the Italian Adriatic coast? They're super proud of how they clean and prep these little gems. And look, it's all about keeping them super fresh while ditching any hidden sand. They suggest handling them gently, opening them with care to keep that moist meat delicious. People there often enjoy them raw, trusting their cleaning methods for the best taste. These shellfish are like a staple in those elegant seafood dishes, you know, especially when showing their salty flavor and crispy freshness.
In the Alto Adriatico, cleaning fasolari is not just a quick rinse. Oh no, there's this whole ritual to it. Tricks like soaking them in salted water so sand falls out or tapping the shells to check freshness. It really feels like a regional tradition, passed down through fishing families who, you know, really know their seafood. Keeping the shells shiny is just as crucial as making sure the tender meat inside is ready to enjoy. And with their sweet sea flavor and eye-catching appearance, fasolari are always a hit at gatherings. Imagine sharing plates piled high with perfectly cleaned fasolari. Seriously good at your next event! Whether you're adding them to seafood pasta or just savoring them solo, these shellfish are different with their moist texture and bold taste. They bring a true taste of the northern Adriatic to your table, offering versatility that pairs with lots of dishes. So the next time you're craving something fresh and flavorful, let fasolari transport you to the beautiful Italian seaside with every bite. Can't go wrong.
- INGREDIENTS
- Cockles 1.1 lbs (500 g)
90
Calories per serving
How to clean fasolari
To clean and use fasolari, you will need a knife with a rounded tip and a thin blade and a kitchen meat tenderizing mallet. There are two types of fasolari: one with a lighter shell and one with a darker shell: however, the taste and texture of the meat are the same 1. To correctly clean fasolari, it is necessary to open them by cutting the two internal lateral muscles. Hold them, taking care to place the shorter part of the shell facing downwards in the palm of your hand 2. Insert the blade between the two shells, helping yourself with finger pressure. Insert the flat tip of the knife all the way in 3 and
slide it sideways, taking care to keep the blade inclined upwards 4. Slightly force the shell to open it, turn the blade, and cut the other lateral muscle (5-6).
Now proceed to remove the grayish skin covering the fruit and the intestine sac, which contains small stones that, if left inside, will give the sensation of sand in the product (7-8). Detach the fasolaro also from the bottom part of the shell 9. If you want to consume it raw, the fasolaro is ready, and, taking care to retain its liquid inside the shell, you can season it with a bit of pepper or lemon juice.
If you want to use it cooked, instead, after collecting the mollusk's liquid in a small bowl 10, extract the fruit from the shell and place it on a cutting board. With the help of a meat tenderizing mallet like this, soften the fasolaro's meat, focusing on the red foot, until it becomes thin, intact, and tender (11-12).
There are several ways to store fasolari: you can put them whole in a bowl and cover them with a damp cloth 13 and keep them in the fridge for no more than 4 days if you will consume them cooked, while 2 days if you intend to consume them raw. You can freeze the whole mollusk with the shell directly, which, once thawed, will need to be cleaned: in this case, everything is preserved for about 2 months 14. Or you can put the cleaned pulp in a freezer-safe container and keep it ready to cook 15. That's how to clean fasolari!
For the translation of some texts, artificial intelligence tools may have been used.
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