 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
A variation on snails, delicious and spicy. Something I had at dinner last night and it was wonderful. This is a guessipe on proportions after a long talk with the wait staff, on the ingredients. Mangia Ingredients:
1 can of snails, drained and rinsed |
1 lb red ripe tomatoes |
5 cloves garlic, slivered |
1 full tsp of peperoncino (dried chili pepper) |
1 roasted red pepper, peeled, and diced (i used a jarred variety) |
1/3 cup extra virgin olive oil |
1/4 cup of white dry vermouth |
1 tablespoon chopped fresh parsley |
pinch of sugar |
pinch of salt |
fresh shavings of parmesan cheese |
fresh hot italian bread |
Directions:
1. PREPARATION:
2. Chop the garlic finely and heat it in the olive oil with the chili pepper.
3. Don't inhale over the saute pan with the red pepper flakes.
4. Add the 1/4 cup of white vermouth.
5. Add the diced tomatoes, you may peel them or not, according to your taste.
6. Add the diced roasted red pepper.
7. Cook on high heat for about 10 minutes
8. Halfway through the cooking time, add the snails to heat through..
9. Add the sugar (if needed) and a pinch of salt.
10. Serve immediately in a shallow soup plate with the parsley on top.
11. Finish with shavings of Reggiano Parmigiano cheese.
12. The pinch of sugar serves to counter the tartness of the tomatoes, and can be omitted if the tomatoes aren't tart (i.e. if they're really sweet sun-ripened).
13. I had this with lots of crusty Italian bread to sop up the spicy aromatic sauce.
14. Alternately, I suppose you could serve these little morsels over a bed of pasta, spaghetti, or linguine noodle, cooked al dente and added to the saute pan to finish cooking in the sauce.
|
|