cuccoidos a prenimentu

Stuffed snails

ingredients

Serves 4 – 6
24 large snails (cleaned)
2 cloves of garlic
1 egg
30g of bread crumbs
60g of Pecorino stagionato (aged pecorino cheese)
A handful of parsley
A quarter of a glass of dry white wine
Salt
Extra virgin olive oil
Mixed salad leaf (optional accompaniment)

method

This recipe entails that you clean and prepare the snails in the correct way, you can read more about this here. Alternatively you could buy canned snails and sterilized shells but it’s not quite the same thing.

Boil the snails in some slightly salty water for about one hour, drain and remove the molluscs from their shells.
In a bowl mix together the egg, grated pecorino, chopped garlic, bread crumbs, white wine, chopped parsley and a pinch of salt. Stuff a little of this mixture in each shell then replace the molluscs and fill the shells with the rest of the mixture.

Place the snails hole side up in a pirex dish and put under a grill for fifteen minutes or until they colour and the filling goes crisp.

Serve on a bed of mixed leaf tossed in olive oil and lemon and a glass of white wine