Garagoli alla Marottose
Garagoli alla Marottese
Garagoli alla Marottese: molluscs with tomato, flavoured with wild fennel, mentuccia, bay leaf and lemon.
Garagoli alla Marottese are a mollusc preparation with an intense character, designed to enhance both the pulp and the accompanying sauce. On the table, they offer a balance between the savory flavor of the seasoning, the herbaceous freshness of the wild fennel and of the mentuccia and the citrus note added at the end. The tomato paste It contributes color and structure, while the dry white wine supports the cooking process with a dry, fragrant finish. The technique requires careful attention, starting with the preparation of the shell, which is necessary to make the mollusk easy to eat, and continues with slow cooking, which allows the stock to thicken until it envelops the mollusks. This recipe is traditional in the Marche region. The result is a flavorful, aromatic, and convivial dish, where the seasoning plays a central role and is enjoyed alongside the mollusks.
Instructions
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7 steps · natural Italian voice
Prepare the garagoli
Using pliers, cut the end of the shell and the three extensions near the opening: this operation, called disgorging, makes it easier to extract the mollusk. Proceed carefully with all the disgorged shells, ensuring that the openings are clear and free of shell fragments.
Flavor the water
Bring to a boil plenty of salted water and add the sprig Of bay leaf and a part of the wild fennelWait for a steady, fragrant boil, so the herbs can flavor the water before adding the shellfish.
Boil the garlic mushrooms
Immerse the clams in the flavored water and boil them until cooked. Drain them when they're tender, then wash them thoroughly to remove any residual mucus. Let the clams drain well before transferring them to the shallow pan, avoiding diluting the seasoning.
Gently sauté the aromas
Pour the extra virgin olive oil into a shallow pan and add the cloves of garlic, The wild fennel remained and the mentuccia. Heat over low heat until the garlic releases its aroma and the herbs begin to wilt, without letting them darken or burn.
Season the shellfish
Add the boiled garlic to the soffritto and let them flavor for a few minutes, stirring gently. Pour in the dry white wine, season with salt to taste and pepper and leave deglaze until the alcoholic smell diminishes and the bottom becomes fragrant again, without excess liquid.
Cook with tomato
Melt the tomato paste in a little water and pour it into the shallow panStir to distribute it evenly, then continue cooking slowly until the sauce reduces and becomes thicker, adhering to the garlic cloves without becoming watery.
Complete with lemon
Turn off the heat When the dressing is reduced and well-combined, add the lemon peel. Stir briefly to release its aroma without covering the flavors of the wild fennel and of the mentucciaServe the clams with their sauce, enjoying them by sucking on the mollusc or using a toothpick.
Chef's Tips
The editorial staff recommends finishing cooking only when the sauce has reduced and envelops the garlic, adding the lemon zest at the end to preserve its fragrance.
Ingredients
- Ingredients for 4 people
- (2.2 lb) 1 kg of dehulled Garagoli
- 1 dl of extra virgin olive oil
- (3 tbsp) 3 tablespoons Of tomato paste 2 sprigs Of wild fennel
- 1 sprig Of bay leaf
- 1 sprig Of mentuccia (wild mint)
- 2 cloves of garlic
- 1 glass of dry white wine lemon peel
- salt and pepper
Can't find it in the US?
- wild fennelHard to find in the US
Fennel fronds plus a pinch of crushed fennel seed
Or: Fresh dill plus fennel seed
- calamint / wild mintHard to find in the US
2 parts fresh mint and 1 part fresh oregano
⚠️ Automatic ingredient-based detection. Always check product labels.
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