Le Marche Recipe: Crocette or Sea Snails
An unexpected twist of wild fennel characterizes this Le Marche recipeWild 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. Seasnail San Benedetto Style Ingredients: 2 kg. of small seasnails 2 cloves of garlic crushed chili pepper 1 spoonful of tomato paste 5 anchovies olive oil finely cut parsley Wash the seasnails under running water. Finely cut the garlic and anchovies, mix it with half of the parsley and fry lightly in a little olive oil. Add the seasnails, the tomato paste diluted in a glass of water and salt to taste. Simmer for about 45 minutes. Sprinkle with the remaining parsley just before serving. Use a toothpick to take the meat out of the shells, taste with a glass of chilled Verdicchio wine. Back to Le Marche recipes Back to Le Marche Travel Guide Homepage |
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