Stuffed snails

STUFFED SNAILS 03795 4 PERSONS INGREDIENTS 16 slugs of pasta, 250 g cheese, 100 g of smoked salmon, tomatoes, 2 Tablespoons extra virgin olive oil, a sprig of dill or fennel, an egg, salt, pepper, a clove of garlic.

PROCEDURE 1.

Place the ricotta and salmon into the cutter and blend until obtaining a creamy and smooth texture.

Season with salt.

2.

Beat the egg white until foamy and firmly embed the mixture with ricotta and salmon.

Put in the refrigerator.

3.

sear the tomatoes in boiling water for a minute and then deprive it of spellatelo seeds and cut into small cubes.

4.

Cook the pasta in boiling salted water and drain.

Meanwhile, fry gently for a few seconds, the tomatoes in olive oil with the garlic.

5.

remove the terrinetta from the refrigerator and add dill or fennel, finely shredded.

Stir gently.

6.

take the snails one by one and fill with the mixture.

Garnish each snail with some tomato dice.

Put in the oven already warm (200° c) for about 15 minutes.