ricetta risotto lumache

Recipe: Garlic Rice & Garlic Snails & Snails

A first course with intense flavors and aromas, signed by Alessandro Rossi, chef at Gabbiano 3.0 in Marina di Grosseto. INGREDIENTS

250 g
Land snails
200 g, fresh
Sea snails
200 g, fresh
Black Garlic
30 g
Wild garlic
150 g
Red Wine Vinegar
1 l
2, white
Tomato pulp
80 g
White wine
Wild Fennel
20 g
20 g, demi-sel
1 bunch
Extra virgin olive oil
to taste
to taste
to taste


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.


land snails recipe
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