Recipe: Garlic Rice & Garlic Snails & Snails

How to prepare the Garlic & Garlic Rice Snails & Snails dish

• Clean the land snails by mixing them with coarse salt and red wine vinegar: they will make a slime which must be washed away with running water.
• At this point, boil them in salted water flavored with wild fennel for about half an hour.
• Using a toothpick, take them out of the shell and remove the intestine part.
• Prepare a sauté with half the white onion and toast the snails.
• Wet with half the white wine.
• Add the tomato pulp and continue cooking slowly for about two hours, adding water if necessary.
• At the end, season with salt and pepper, then adding the coarsely chopped parsley.
• Boil the sea snails for about 15 minutes in salted water.
• Just like the others, take them out of the shell and remove the intestine part.
• Toast them in a sauté of onion and blend them with the remaining white wine, continuing to cook in white for about half an hour.
• Create a black garlic cream by placing it in a thermomix with 30 grams of water; let it run for about 6 minutes at speed 4 at 50°C.
• Once you have finished stirring, filter it with the help of a fine mesh strainer.
• Also create a wild garlic cream by blanching it in salted water for about 2 minutes.
• Stop cooking in water and ice, sauté in the pan with a drizzle of oil and blend it again with a thermomix.
• Filter when blending is complete.
• At this point start cooking the rice, toasting it in the pan without anything.
• Deglaze first with very little white wine and then with very little vinegar.
• Pour in boiling water and continue cooking.
• One minute from the end add the black garlic.
• Let it rest off the heat for about 3 minutes and stir in the demi-sel butter.
• Place the rice on the plate, placing the two snail preparations and the wild garlic cream on top.