Vongole (cockles) with finocchio (fennel) and Vermouth are a simple yet delicious dish. Tarragon complements the vermouth well.
I am providing the recipe through photos and it will all be self explanatory.
Cockles, vongole , pipis from Goolwa in South Australia and bought from the Queen Victoria Market in Melbourne, Victoria.
Fennel sautéed garlic, tarragon and parsley in extra virgin olive oil, deglazed with dry vermouth( 1/2 cup). Once the vermouth has evaporated add about 1/2 cup of water
Add the vongole, cover, and the vongole will open very quickly. Open and serve with crostini…..bread of your choice brushed with extra virgin olive oil and toasted in the oven.
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