Ingredients
- 1 Kg purged snails
- 300 g tomato sauce
- 3 tablespoons of soy sauce
- 2 tablespoons of balsamic vinegar
- 2 tablespoons of extra-old Traditional Balsamic Vinegar of Modena PDO
- 1 onion
- 1 carrot
- 1 stalk of celery
- laurel
- peppercorns
- Juniper berries
- salt
- rosemary
- parsley
- fennel
- basil
- flour
- extra virgin olive oil
- lightly salted butter
Cut halve the onion, leaving it with the skin, and roast it until golden brown in a very hot, oil-free pan.
Collect in a saucepan 3 liters of water, the cleaned carrot and celery, the toasted onion, 1 bay leaf, 1 sprig of rosemary, pepper and juniper to taste and simmer for about 1 hour without ever coming to a boil. Finally filter it.
Bring the broth to a boil, add the snails and cook them for 4-5 minutes from the resumption of boiling. Drain and strain the broth.
Shelledsnails and clean them. Salt and flour them lightly. Sauté them in a pan with a drizzle of oil for 2 minutes. Add a knob of butter and cook for another 1 minute. Finally, add the tomato sauce (the recipe is on page 144) and the filtered broth, to cover the snails. Stir and cook with a lid on for about 30 minutes.
Add 2 tablespoons of extra-old balsamic vinegar, 3 tablespoons of soy sauce and 2 tablespoons of balsamic vinegar. Cook for another 10 minutes, adjusting the flavor with an extra pinch of soy sauce.
Remove the snails from the pot with the help of tongs and filter the cooking liquid through a sieve, in order to retain all the impurities.
Do it reduce by half, then put the snails back on. Stir in a knob of butter, pepper, a pinch of salt, if necessary, and a drizzle of oil.
Serve with fresh aromatic herbs.
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