Lasagna with Snails and Ricotta
Region: Italy
Category: Pasta with Game
Season: Any
Difficulty: Easy and Quick

Americans don’t eat snails.  But when you call them by their French name, escargot, they become a bit more palatable and one sees that in the fact that everyone loves escargot à la Bourguignonne.  In the Mediterranean snails are a favorite of every community and whole families go out after the rains to collect snails in baskets.  In Italy, they go by a myriad of curious names such as babaluci or chiocciola.  Ideally this dish is made with fresh snails--all but impossible to find in North America unless you collect your own.    If using fresh snails, place them in a bowl and cover with vinegar, an orange peel, a sprig of thyme.  Change this solution after a few hours once it becomes soiled from the snails.  Continue to soak the snails until the solution remains completely clear after 2 hours, about 3 days in all.  This recipe is written for pre-cooked canned snails.  You will be very surprised at how delicious this dish is.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 20 minutes

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

3 garlic cloves, finely chopped

2 tablespoons finely chopped fresh parsley

Salt and freshly ground black pepper to taste

24 fresh snails, purged or two 4.4 ounces (dry weight) can pre-cooked Helix snails, chopped

1/4 cup Champagne, sparkling white wine, or white wine

1/4 cup milk or cream

1/2 pound ricotta cheese, preferably fresh

3/4 pound lasagna, preferably instant no-boil

1. In a skillet, heat the olive oil with the butter over medium heat and once the butter has melted cook the garlic, parsley, and season with salt and pepper, stirring occasionally for 3 minutes.  Add the snails and champagne and continue cooking, stirring occasionally, for 5 minutes.

2. In a bowl, stir the cream into the ricotta with some salt and pepper.

3. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls.  Cook over high heat, stirring occasionally with a two-pronged fork so the pasta doesn’t stick together and it breaks up a bit, until al dente.  Drain without rinsing.  Transfer the pasta to a serving bowl and toss with the snails, then toss again with the ricotta cheese and serve.

Variation: 

Note: 

Posted: 12/19/2006

Needed Recipes:

Ricotta - Homemade

Referenced Recipes:

Ricotta - Homemade