How to cook Piedmontese snails, a recipe to make in the oven with a mixed mixture to close the shell, including anchovies, walnuts and pine nuts crushed among the necessary ingredients.
Ingredients for 4 people
- 24 snails with shell
- 1 small onion, chopped
- 70 g of butter
- 2 fillets of anchovies dehydrated
- 1 cup of broth (also of nut)
- 1 glass of dry white wine
- 1/4 teaspoon of meat extract
- 1 teaspoon of tomato paste
- 1 tablespoon of chopped parsley
- 1 bay leaf
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- a generous pinch of thyme
- 2 kernels of walnuts
- 1 tablespoon of pine nuts crushed in a mortar
To accompany
- 4 slices of pan carré made golden brown in a little butter
How Piedmontese snails are prepared
Thoroughly clean the snails, then put them in a pan with a quarter of a liter of water and a glass of dry white wine.
After simmering over low heat, waiting for the liquid to evaporate completely, remove the snails from the shell, with the help of a toothpick, keep the shell aside, it will serve later.
In a saucepan, brown the onion with forty grams of butter, add the meat extract and tomato paste diluted in the broth, the snails, a bay leaf and thyme, turn over and cook over medium heat for about a minute. Now.
Remove the snails from the seasoning and put them on a plate to cool.
Add the remaining butter, the anchovies, the walnuts, the crushed pine nuts to the dressing of the snails, then mix well and pass through a sieve.
Add the chopped parsley to the mixture.
Place a snail in each shell and then close them with the prepared mixture.
Put the shells with the snails in a hot oven for about ten minutes.
Serve the hot snails with the slices of pan carré.
