SNAILS IN BEER WITH VALERIAN SAUCE

Ingredients:
1 kg of land snails
100 g of stale bread
50 g of valerian
1 egg
2 tablespoons of pecorino
dried oregano
parsley
laurel
1 clove of garlic
green pepper
1 glass of blonde beer
extra virgin olive oil
Salt to taste

Method:
Wash the snails in plenty of running water. In a large bowl, cover them with vinegar and salt, move them with your hands to release the drool. Then rinse them again. Transfer the snails to a large pot of water and let them boil for 30 minutes, skimming as much as possible. After having drained them, with the help of a toothpick, extract the snails from the shells, removing the insides (the black terminal part). During this operation, set aside the most beautiful shells. Repeat the operation with vinegar and salt, boil for 90 minutes. Place the cooked snails in a salad bowl and mix in the crumbled bread, egg, cheese, chopped garlic, chopped parsley, oregano and a pinch of salt. Fill the shells with this mixture. Place in a pan and brown with a drizzle of oil and a few bay leaves, add the beer and let it evaporate. Prepare the sauce by blending half the valerian with 1/2 glass of oil, pepper and a pinch of salt. Serve the snails with the green sauce.

Recipe by: MALLOW FLOWERS

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