Snails alla milanese

SNAIL 06529 ALLA MILANESE (Italy) 4 PERSONS INGREDIENTS already purgate snails 24, 70 g butter, vinegar, extra virgin olive oil, 4 salted anchovies, a handful of parsley, garlic, fennel seeds, white flour, 1 chives, dry white wine, nutmeg, salt and pepper.

PROCEEDINGS Wash in running water and along snails, then put them in a bowl, cover with water, add a handful of salt and a little vinegar; Let them like this for about an hour, stirring occasionally to issue their SUDS.

Wash thoroughly again, put them back into salt water and vinegar and rimescolatele, keep it up until will issue more foam; then wash in running water and put them with the other salt and water acidulated with vinegar and let simmer about 10 minutes.

Then remove the snails from their shells and remove the dark end.

Peel and wash the parsley and onions, then mince.

Place over heat a pan with two tablespoons of olive oil and butter, add a clove of crushed garlic and let it Brown, then levatelo, add the chopped parsley, anchovies washed and de-boned and some fennel seeds.

Let it FRY, add a little flour, place in Bowl, snails, sprayed with a glass of white wine, salt, pepper and a pinch of nutmeg.

Cook the snails for about an hour, stirring often, serve hot.