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Snails from Lombardy

Snails from Lombardy
© Lena Staal / Staal & Johs
Home Food & Drinks Recipes Cooking Snails with porcini mushrooms

Snails with porcini mushrooms

Main Dish
Kochbuch
Mushrooms
Italienische Küche

Nadia Santini cooks a typical dish from Lombardy for Falstaff - the "Lumache con Porcini".

Nadia Santini

Preparation time: 2 hours

Creative Concept: Florence Wibowo

Ingredients (4 servings)
80 piece(s) Vineyard snails, petit gris, peeled; or already prepared ready to cook
110 g Butter
2 small onions
1 Celery stalk
1 small carrot
1 small bunch of parsley
Corn starch
250 ml Vegetable or beef stock
100 ml Water
2 piece(s) Chives (root bulb and garlic green)
1 Rosemary sprig
4 medium-sized porcini mushrooms
Salt
Pepper
  • Cook the snails in their shells in a large pan of boiling water for 20 minutes, drain and rinse under running water. Use a fork to pull the snail meat out of the shells and cut away and dispose of the dark gut sack at the end. To remove the slimy layer, rub the snail muscle meat with cornstarch and salt and rinse well with plenty of cold water.
  • Melt 2 tablespoons of butter in a pan and sauté 1 ½ onions in small cubes, a finely chopped half celery stick and the carrot. Finely chop 1 ½ cloves of garlic and add together with the snails. Pour in ⅔ of the stock, cover and simmer for a good 15 minutes.
  • Meanwhile, bring the remaining half onion and celery to the boil with the rest of the stock; add the parsley leaves, the remaining half of the chopped garlic and 2 tablespoons of butter and blend until homogeneous, strain and season with salt and pepper. Keep warm.
  • Cut the porcini mushrooms lengthwise into slices just under 1 cm thick and fry in butter with the rosemary and salt immediately before serving.
  • Serve the snails, porcini mushrooms and parsley sauce.

Tip:

The Falstaff wine recommendation

Zenato
Alanera Rosso IGT
Aromas of dried and fresh cherries, coffee and sweet tobacco, supported by fresh acidity and soft tannins. A full-bodied Corvina, spicy, with a mineral taste.
zenato.it

Recipe from the Falstaff cookbook "The best recipes in Italy".

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Nadia Santini
Chef
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