Snails stewed in the Trentino style

Bring to a boil Boil the cleaned snails in plenty of water for about two hours. Keep the boil steady and prolonged, as this is necessary to soften them; when finished, check that they are tender. Drain them carefully and save the cooking water, which will help keep the bottom moist during the subsequent cooking. shallow pan.

Finely chop the onion, garlic, carrot, and parsley. Cut the ingredients into very small, uniform pieces so they can flavor the sauce. soffritto without leaving any chunks that are too coarse. Have the chopped ingredients ready before starting cooking, so they can be evenly incorporated into the butter and oil.

Heat in a shallow pan the butter with the extra virgin olive oil, then add the chopped onion, garlic, carrot and parsley. Gently sauté gently, without burning the vegetables: the mixture It is ready when it becomes soft, fragrant and slightly wilted, with the fat well flavoured.

Lightly pass the boiled snails in the flour, removing the excess before transferring them to the shallow panThe glaze must be thin and uniform: it will help the seasoning to adhere and contribute to the density of the base during cooking, without creating a thick or compact layer.

Add the floured snails to the soffritto and let them flavor briefly. Pour in the white wine and let it deglaze over high heat, until the alcoholic odor subsides and the sauce returns to its wine and vegetable aroma. Then season with salt and pepper, distributing them evenly.

Incorporates a tablespoon of breadcrumbs and mix gently to distribute them among the snails and the aromatic base. The breadcrumbs should absorb some of the juices and contribute to a more compact consistency, without forming lumps. Proceed immediately with slow cooking, maintaining the shallow pan well mixed.

Cook the snails over low heat For at least an hour and a half, basting generously and repeatedly with the reserved boiling water. Maintain a gentle simmer and make sure the sauce remains moist and thick, not dry: the long cooking time should blend the flavors and give the sauce a rich texture.

At the end of cooking add the Parmigiano Reggiano grated and mix for vigorously stir the stock. Let it melt in the residual heat until the sauce is creamier and more uniform. Serve the snails when they are well coated in the sauce, seasoning with salt and pepper if necessary before serving.