Fish and panettone? Yes, all it takes is a little creativity and the desire to dare!!!
My friend David Perissinotto has indulged himself again with another savory recipe. After Spaghetti with cockles and mandarin panettone, here’s another quick and succulent idea: cockles stuffed with panettone.
For this recipe David Perissinotto used the 5 Citrus Panettone which can be replaced with the Mandarin Slice already ready and available all year round.
The recipe
- Ingredients
- 2 servings
- 8 Cockles
- 30 g of grated cheese
- 60 g of crumbled mandarin panettone
- 3 tablespoons white wine
- Garlic to taste
- Chopped parsley
- Salt and Pepper To Taste
Directions
Take the panettone, cut it into pieces and toast it in a preheated oven at 180° for 20 minutes. Once toasted, crumble it.
Take the cockles, open them keeping their water, filtering it with a fine mesh strainer.
Coarsely chop the seafood. In a bowl, make a mixture by mixing the chopped parsley, the grated cheese, salt and pepper to taste. Add a drop of extra virgin olive oil, the white wine, the cockles water, the crumbled panettone and mix well.
Arrange the cockles shells in a baking tray (only part of the shell is enough), fill them with the chopped cockles and cover with the mixture.
Cook in a preheated ventilated oven at 180° for 12/15 minutes. In the end you can serve them both hot and cold.
