This is also a simple dish of peasant tradition. They used it during the spring and autumn when the high humidity of the soil along with the temperature far from rigid, were the ideal conditions for the retrieval of raw material. To find the snails, between the gorges of the walls of cliffs or in tall grass, children were assigned a little 'fun to play with antennas of animals, a bit 'taking it more seriously, could bring home the dinner at no cost, was a godsend to the chronic financial disaster for farmers. Now, unfortunately, hard to find in the wild, because the indiscriminate use of agricultural pesticides and herbicides to nearly decimated. They are still in specialized farms, but not the same size and of course taste the same.
Ingredients for 6:
3 kg of live snails -500 grams of fresh garlic leaves with 2-hot peppers - 300 grams of tomato sauce, extra virgin olive oil -50 g of bacon-salt.
Preparation:
You go looking for snails campaign in September, April and May, and when it has just rained. The snails once collected are put to soak in salted water (to prevent the escape of the shellfish use of plastic buckets with lid). The 'water to soak the snails must be changed at least two or three times a day, and are ready to cook at least two days. After the
dell'espurgazione, during which the snails lose that gelatinous slime they need to crawl, to be washed in cold water several times, then drained and put into pot.
's garlic, with all the code, it should be chopped and blanched. At this point in a pan with olive oil, pancetta and chilli combine the blanched garlic and half the snails. It
Fry and after about 10 minutes you add the tomato puree and salt, leaving it to cook for about another ten minutes. It adds the 'remaining garlic and finish cooking.
Snails fresh garlic are served with appetizers of wood they are taken from the shell.
In combination with a fragrant red, not very structured Aglianico di Taurasi Torella, 2009.
recipes by http://www.tenutamontelaura.it
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