Snails alla lombarda is a side dish which pairs perfectly with meat dishes and full-bodied red wines. It’s a traditional dish of the regional cuisine of Lombardy that helps us ridiscover its most authentic flavours: a particular and unusual recipe that will surprise your diners with its savory but delicate taste.
- 50 shelled and boiled snails
- 50g butter
- 50g anchovies
- 3 garlic cloves
- 1 onion
- 1 small bunch of parsley
- 1 glass of white wine
- Flour q.s.
- Extra virgin olive oil q.s.
- Salt to taste q.s.
- Pepper to taste q.s.
Make sure you stir the sauce with care when adding the flour to prevent clumps from forming. Serve with toasted bread slices.
- Clean the anchovies and chop them finely. Then chop the onion and the parsley leaves finely.
- Put a bit of olive oil in a casserole and brown the garlic cloves, then remove them.
- Add butter, anchovies, chopped onion and parsley.
- Allow to cook for a couple of minutes before adding a tablespoon of flour and mixing well.
- Add the snails, then pour in a glass of white wine and let it evaporate completely.
- Add salt and pepper to taste and simmer with the lid on for approx. 50 minutes at low heat.
- Serve hot with toasted bread slices.
Purchase the ingredients for tasty snails “alla lombarda”: