Piacenza-style snails

Prepare the snails as you would for Bobbio-style snails: shell them and remove the intestines. Complete this step carefully, as the mollusc must be cleaned before being put into the oven. shallow pan and ready to absorb the aromas of the seasoning.

Finely chop the onion and brown it in a shallow pan, preferably terracotta, with butter and extra virgin olive oil, or with lardKeep the heat moderate: the onion should soften and become translucent, without turning dark.

Add the shelled and cleaned snails to the soffritto. Season with salt to taste and pepper, then season with nutmeg. Sauté briefly, stirring, until the shellfish are well coated with the seasoning and the bottom releases a uniform aroma.

Dissolve the preserve in a glass of warm water and pour it into the shallow pan. Mix to combine the tomato with the pan juices, then slowly bring to the boil: the sauce should be fluid and begin to coat the snails.

Cook the snails for about 30 minutes over medium heat. Maintain a light, steady boil, avoiding a high flame that will reduce the liquid too quickly. When finished, the bottom should still be soft enough to withstand further cooking.

Finely chop the celery, carrot and parsley, then add them to the shallow pan together with the bay leaves and sage. Stir gently to distribute the herbs without breaking the dressing, and wait for the herbaceous aroma to permeate the sauce.

Continue cooking slowly for about two hours, maintaining a barely perceptible boil. Check the consistency periodically: if the sauce thickens too much, add a little hot water at a time. The snails are ready when they are tender and the sauce envelops them without drying them out.

Serve the Piacenza-style snails piping hot, accompanied with polenta Or with cooked vegetables sautéed in butter. Serve them with their sauce, which should remain soft and fragrant to bind the side dish together.