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.  (5)LO.jpg)
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:
Referenced Recipes: