Polenta recipe with truffles and snails

Ingredients:

• 1 kg of land snails
• Polenta with truffle
• 4 cups broth
• 1/2 cup dry white wine
• 1 onion finely chopped
• 2 cloves of garlic finely chopped
• 2 tablespoons butter
• 1/4 cup chopped parsley
• Salt and freshly ground black pepper to taste

Instructions:

Start by cleaning the snails well. Contact with water awakens the snails. Complete cleaning by rinsing with plenty of running water.

The next step, called deburring, consists of two successful washes in water with the addition of vinegar (one glass for each kg of snails) and coarse salt (two fistfuls for each kg). The snails are shaken vigorously and left to rest for 30 minutes to allow drooling, until the molluscs stop emitting their slime. Finally, rinse the snails in plenty of running water. Then boil for 30 minutes.

1. removing the shell and washing them in running water.
2. In a saucepan, heat the butter over medium-high heat and add the chopped onion and garlic. Sauté until soft and translucent, about 5 minutes.
3. Add the snails to the pot and stir to coat. Pour in the white wine and add the chicken broth. Bring to the boil and cook for about 20 minutes, until the snails become tender.
4. In the meantime, in a separate pan, bring the broth to the boil and add the pre-cooked polenta, mixing well to avoid the formation of lumps. Continue stirring for about 5 minutes, until the polenta thickens.
5. Taste and add salt and pepper, then add the chopped parsley. Mix well and serve hot, accompanying the snails with polenta.

This recipe combines the delicate flavor of land snails with the softness of polenta, creating a satisfying and tasty dish. Feel free to add spices or other ingredients to taste to customize your dish.

source: recipe and photo http://alberghiera.it

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