Snail soup – Agghiotta di lumache

Ingredients for 4 servings

  • 1 cut of rump of veal of about
  • 3 boiled eggs
  • 7 oz. of breadcrumbs
  • 2 oz.of mortadella (Bologna sausage) in slices
  • 2 oz. of cooked ham in slices
  • 2 oz. of salami in slices
  • 3 1/2 oz. of fresh caciocavallo
  • 2 oz. of grated caciocavallo (or parmesan)
  • fresh parsley 1 bu.
  • 1 tbsp of raisins
  • 1 tbsp of pine nuts
  • 1 oz. of butter
  • 1 medium onion
  • extra virgin olive oil
  • 3 cups of tomato sauce
  • red wine or dry marsala wine
  • sugar TT
  • salt
  • pepper TT.

Put the snail in a saucepan; cover with water and boil. As soon as the water starts boiling drain and rinse the snails. Put them again in the casserole with clean water, set on moderate flame and boil. Repeat as above 3 times. Then drain the snails and let drip until dry. Brown the onion, add the chopped tomato and let flavor. Peel and dice the potatoes, add them to the sauce and add 1 glass of water. Cook for about ten minutes. Stir in the snails, add salt and pepper and cook for about 20 min. stirring occasionally.

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