Duration 3 hours
Piedmontese snails are a typical specialty of Piedmont. Snails have always played a fundamental role in traditional Piedmontese cuisine, prepared and appreciated in many ways, both fried and in omelettes, or combined with the inevitable amaretti biscuits, they are the expression of a cuisine that knows how to perfectly mix refined foods with popular tradition . The preparation of the snails is laborious but only takes a few minutes to eat them. This recipe requires them accompanied by a parsley and walnut pesto.
Ingredients for 4 people:
- 12 Snails purged
- 1 Onion
- 2 walnuts
- 1 bunch of Parsley
- 1 bay leaf
- 1 glass of white wine
- Meat broth to taste
- 1 clove of garlic
- 1 anchovy fillet in oil
- 70 g of butter
Take the snails already purged and pour them into a saucepan after having cleaned them well. Add a couple of glasses of water and a glass of dry white wine. Bring the water to a gentle boil, perhaps adjusting the heat, and let the snails cook for about 15 minutes.
Take a pan, add a generous knob of butter and add the finely chopped onion. Brown the onions for 3-4 minutes, then add a bay leaf, a pinch of chopped thyme, and the snails and finally sprinkle everything with two ladles of broth. Leave to cook for about an hour, then remove the snails from the saucepan and let them cool.
Make a pesto in a mortar with the walnuts, the chopped parsley, a little butter, the anchovy in oil, and the previously chopped garlic. Pound well to form a uniform green sauce with the well-mixed ingredients.
Arrange the snails in a specially created pan with many indentations, each for each snail and having taken care before filling them with the parsley and walnut pesto.
Heat the oven to 220°C and cook the snails for about 10 minutes.
Serve the Piedmontese snails piping hot.