Stewed Cockles

Prep Time 15 mins Cook Time 10 mins

Servings: 4

Ingredients

• EVOO

Rustico Extra Virgin Olive Oil

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• 4 ea garlic cloves thinly sliced

• 4 ea Shallots peeled thinly sliced

• White Wine as needed

Fiorito Pinot Grigio

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• 1 cup Borlotti Bens cooked as directed on package

Bartolini Italian Borlotti Beans

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• 2 cups Cherry Tomatoes

• Chicken stock or Fish as needed

Aneto Chicken Broth, Low Sodium

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• 4 cups rinsed and cleaned cockles

• Salt and Pepper to taste

• 1/4 cup sliced Basil

• 1/4 cup sliced Flat Leaf Parsley

• Sliced scallions for garnish

• 1 Baguette sliced, brushed with EVOO, Salt & Pepper baked until crispy

French Baguette

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1. Heat a medium stock pot add EVOO when shimmering add garlic and shallots stirring not to burn, add 1/2 white wine reduce by 1/2.

2. Add beans and cherry tomatoes and Chicken stock to cover.

3. Bring to light boil add cockles, salt and pepper, and fresh herbs, stir lightly.

4. Cover and simmer until all cockles are fully open.

5. Ladle into prepared bowls garnish with scallions, drizzle lightly with EVOO. Serve with charred seasoned bread. Buon Appetito!