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LUMACHE AL BURRO D'ERBE
Herb butter snails
Ingredients |
- 24
clean snails (cooked for a long time in meat broth with thyme,
garlic and bay leaves)
- 300 g. clean spinach blanched in salted water
- 200 g. of herb butter (butter, basil, dill, tarragon, onion,
parsley, garlic, mint, salt, pepper and nutmeg)
- 100 g. butter
- meat broth as required.
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Preparation |
How to make the Herb butter snails:
Put the snails and half of the herb butter in a saucepan with a little
broth and leave for a few minutes. Toss the spinach in a pan with a
little butter, salt and pepper; form a bed of spinach on the plate
and arrange the snails on top.
Filter the butter used in cooking, bind it with the remaining herb
butter and pour over the snails.
Recommended wine: Sauvignon; Vie de Romans
Recipe proposed by Massimo and Roberto Ferrari
Serves 4-6
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1997-2010 © Enrico Massetti
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