Snails in the Shell

Finely chop the garlic and parsley in a blender. Add the breadcrumbs, Parmigiano Reggiano grated cheese and extra virgin olive oil, then work it the mixture until you obtain a smooth, moist dough. Make sure there's no dry powder left: the dressing should compact easily when pressed.

Bring to a boil Boil the snails in plenty of salted water for about two hours, setting the shells aside. Continue cooking at a steady, controlled boil, then drain them when cooked and tender. Keep the shells intact, as they will be used to hold the snails and the filling.

Pour a drizzle of oil into each shell, then insert a pre-cooked snail. Fill with the aromatic mixture until the opening is completely closed. Press the filling carefully so that it is compact and uniform: the surface should adhere to the edge of the shell without leaving any visible gaps.

Place the stuffed snails in a baking dish with the opening facing up. Place them close together to keep them stable during cooking and prevent the seasoning from leaking. Make sure each shell remains upright and the breadcrumb coating is evenly distributed.

Bake it baking dish at 220°C (428°F) and cook for about fifteen minutes. Remove the snails when the filling appears firm and the surface is golden; the heat should have developed the aroma of garlic and parsley without burning the breadcrumbs. Serve hot, directly from the baking dish.