Perciatelli with snails
Instructions
Let drain for a few days the snails in a basket with salad leaves and bread crumbs soaked and squeezed, having covered.
Place them for ten minutes in a bowl with salt, vinegar and a little water, shaking them frequently.
Drain, put back in pot with water, vinegar and salt and repeat the wash.
Rinse them in running water, raccoglietele in a saucepan, cover with cold water, put the salt and moderate heat, then take the boil.
Just come out of the shell, increase the heat and cook for 15 minutes.
Drain, rinfrescatele, drain again, and with a stick remove clams from shells and dry them in a cloth.
In a pan with oil and fry the onion and finely chopped celery and snails, add the peeled and chopped seeds deprived of, and salted.
Cook over moderate heat.
This sauce seasoned with the perciatelli I have drained al dente.
Ingredients and dosing for 4 persons
- 400 g of type perciatelli pasta
- 600 g of escargots (snails of the vineyard)
- 1/2 onion
- 1 costa of celery
- 400 g of tomatoes
- 15 cl of olive oil extra virgin
- Salt
- 1 glass of wine vinegar