Ingredients for 4 people
400 g Tagliatelle rustiche all’uovo
200 g purged escargots (snails)
garlic, parsley to taste black peppercorn to taste
celery, carrot and onion
a glass of white wine
vegetable broth to taste
Procedure
Blanch snails in boiling water for 1 hour. Drain, peel them and remove the black part (intestine). Prepare a layer of celery, carrots and onion with butter, garlic and a few black pepper grains. Brown snails in the freshly prepared mixture. Simmer with a glass of white wine and cover with vegetable stock until snails are soft.
Cook Tagliatelle rustiche all’uovo in boiling water, drain and sauté them in the pan with snails and chopped parsley. Put in a dish, garnishing with a little fresh parsley.
Antonio Passaseo and sandro epifani france delegation chefs – fic.
