Piedmontese snails, how to cook them in the oven


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

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- 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.

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Tags: Main courses of meat