Perciatelli with snails (2)
Instructions
Do purge the snails for a couple of days.
Put for about twenty minutes in a bowl with vinegar and salt, wash them thoroughly with water and boil in lightly salted water.
Drain and estraetele from the shell by removing the dark Terminal part, i.
e.
the intestines.
In a Saute pan with the oil, chopped onion, peeled tomatoes, chopped parsley, salt and pepper.
Cook the sauce until it raddensa and half-cooked add the snails.
Boil in lightly salted water perciatelli, drain them al dente and toss with the grated pecorino cheese and salsa.
Ingredients and dosing for 4 persons
- 400 g of type perciatelli pasta
- 800 g of escargots (snails of the vineyard)
- Wine vinegar
- 10 cl of olive oil extra virgin
- == 1 small onion
- 800 g of peeled tomatoes
- 1 tablespoon of chopped parsley
- Salt
- Pepper
- 70 g of grated pecorino cheese