Snails Fano-style

Thoroughly rinse the snails under running water, removing any residue from the surface of the shells. Repeat the rinsing process until the water runs clear. This initial cleaning prepares the mollusks for boiling and reduces the presence of impurities before cooking in the sauce.

Boil them for 10-15 minutes in plenty of salted water, maintaining a steady boil. Drain them when they are soft and the cooking water has a clean, marine aroma. Don't boil them unnecessarily, as they will continue to cook. shallow pan.

Drain the snails and rinse them repeatedly, removing the opercula, the horny disks that seal the shell. Continue until none remain. A thorough rinse ensures a cleaner dish, ready to absorb the seasoning.

Pour the extra virgin olive oil into a shallow pan and add the four cloves of garlic. Fouls gently sauté over medium heat until they become lightly golden and release their aroma, avoiding darkening them: burnt garlic would make the base bitter.

Melt the tomato paste in a little water and pour it into the shallow pan. Join the wild fennel coarsely chopped onion and lemon zest. Stir to distribute the flavors: the bottom should turn a uniform red color and begin to simmer gently.

Add the snails to the tomato and herb base, then pour in the dry white wine. Season with salt to taste and pepper and mix gently, so that the seasoning coats the shells without breaking them. Wait for the wine to boil again and begin to deglaze.

Cook over low heatStirring occasionally to evenly distribute the sauce, continue cooking until the sauce thickens and turns a deep red. The aroma should be concentrated, with notes of tomato, fennel, and lemon well integrated.

Serve the snails immediately, piping hot, with their reduced sauce. Bring a toothpick to the table to easily remove the mollusks from their shells. The sauce is an essential part of the dish and should be collected and enjoyed alongside the snails.