RECIPE FOR SARDINIAN SNAILS WITH VERNACCIA
SARDINIAN SNAIL RECIPE
INGREDIENTS FOR 4 PEOPLE
2 kg Snails
for the filling: 50 g grated pecorino cheese – 50 g breadcrumbs – Vernaccia wine – 1 bunch of parsley – 4 tablespoons extra virgin olive oil – 2 cloves of garlic – 1 dried tomato
Wash the snails several times in plenty of water and vinegar, leaving them to soak a little each time so they can purge. Place the snails in a pan of cold water to which you add a few cloves of garlic and a few drops of vinegar and salt. Cover the pot and let it rest for about ten minutes so that the snails come out. Then light the heat and keep the flame very low, skimming the water every now and then. As soon as the water cools, turn up the heat and boil for 10 minutes.
Drain, rinse and leave to dry on a cloth. Finely chop the garlic, parsley and dried tomato. Pour them into a bowl and mix them with the grated pecorino cheese and breadcrumbs. Mix with the Vernaccia wine.
Stuff each snail with this mixture, place them on a baking tray, drizzle them with a drizzle of oil and bake in a preheated oven at 200° for 10 minutes.