Snails of San Quirino
Chiocciole di San Quirino
Snails slowly cooked with garlic, white wine, parsley and bay leaf, to be served with polenta toasted.
San Quirino Snails are a rustic and flavorful dish, designed to enhance the snails' meaty texture through slow, aromatic cooking. This dish is a Friulian dish. The seasoning is based on a balance between the aroma of garlic and the spicy notes of rosemary. soffritto, the freshness of the Friulian white wine and the herbaceous notes of parsley and bay leafSalt and pepper complete the base without covering the main flavour of the snails, while the long permanence on the heat allows the sauce to thicken and become full-bodied. polenta Toasted, it offers a drier, crispier texture, ideal for soaking up the sauce. The result is a dish with a bold character, with a dense, fragrant base and a soft core, best enjoyed piping hot.
Instructions
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8 steps · natural Italian voice
Boil the snails
5 minBring to a boil Pour plenty of water into the pot and immerse the purged snails. Allow five minutes for the water to boil, then drain them: this step should be brief and even, without prolonging the preliminary cooking time.
Cool and clean
Immediately transfer the snails to cold water to stop the cooking process. Remove their shells, discard the innards, and wash them only once, so you can clean them thoroughly without overly compromising their flavor.
Gently sauté garlic
Pour the extra virgin olive oil into a saucepan and add the cloves of garlic. Fouls gently sauté over moderate heat until they become lightly golden and release their aroma, preventing them from taking on a dark color or developing bitter notes.
Flavor the snails
Add the cleaned snails to the soffritto, season with salt to taste and pepper, and let them flavor, stirring. Continue until the base begins to thicken and reaches a dense consistency, enough to envelop the snails.
Deglaze with wine
Add the Friulian white wine once the sauce has thickened. Let the alcohol evaporate over high heat until the wine's aroma is integrated and the sauce becomes more concentrated.
Add flavorings and water
Cover the snails with water and add the chopped parsley and the bay leavesBring the liquid to a steady boil, then check that the snails are immersed and that the bottom of the pot has resumed its aroma.
Cook slowly
120 minLower the heat and cook for about two hours over low heatMaintain a barely perceptible boil and check the consistency of the stock: at the end it should be tasty and thickened, while the snail meat should be tender.
Serve with polenta
Serve the snails very hot, accompanied with polenta toasted. Arrange the polenta next to the pan juices, so that it can collect the thick and aromatic sauce.
Chef's Tips
The editorial staff recommends cooking the snails gently and for a long time: the sauce should reduce without drying out, so the meat remains tender and well-flavored.
Ingredients
- Ingredients for 4 people
- (2.2 lb) 1 kg of purged snails extra virgin olive oil
- 2 cloves of garlic
- 1 glass of Friulian white wine (1 tbsp) 1 tablespoon of chopped parsley
- 2 bay leaves
- salt and pepper
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