Lumache al burro d’erbe | Recipe

Lumache al burro d’erbe Al Bersagliere

Ingredients: for 4 servings
24 clean snails (cooked for a long time in meat broth with thyme, garlic and bay leaves) – 300 g. clean spinach blanched in salted water – 200 g. of herb butter (butter, basil, dill, tarragon, onion, parsley, garlic, mint, salt, pepper and nutmeg) – 100 g. butter – meat broth as required.

Preparation: put the snails and half of the herb butter in a saucepan with a little broth and leave for a few minutes. Toss the spinach in a pan with a little butter, salt and pepper; form a bed of spinach on the plate and arrange the snails on top.
Filter the butter used in cooking, bind it with the remaining herb butter and pour over the snails.

Recommended wine: Sauvignon; Vie de Romans

Recipe proposed by Massimo and Roberto Ferrari
Taken from “Di terra e di acqua” ed. Franco Angeli.

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