An unexpected twist of wild fennel characterizes this Le Marche recipe Wild fennel is often used for cooking in Le Marche: it is used to spice up roasted pig, rabbit and a variety of sea snails of various shapes and sizes: crocette (small with a spiky shell), bombarelli (small with rounded shell) and raguse (medium sized with spiky shell and delicious). The herb grows prolifically in this regions, is intense and aromatic and gives these dishes an unmistakable twist.
wild fennel garlic rosemary tomato concentrate olive oil black pepper Wash and drain the snails. Cut finely a clove of garlic, some rosemary and wild fennel leaves, roast them in a pot with a little olive oil. Add the snails and a glass of water with half a spoon of tomato concentrate. Let it simmer while stirring for ten minutes. Add freshly ground pepper and serve hot.
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