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Snails with chicory and Aceto Balsamico Tradizionale di Modena (recipes second courses)
Ingredients for 6 people:
1 kilogram of snails out of shells
1 kilogram of Trevisian chicory
6 slices of pork bacon
dry white wine
vegetable broth
1 medium onion
nutmeg
olive oil
salt and pepper
Traditional Balsamic Vinegar of Modena
Soak the snails in a pot with water and salt for 24 hours.
Cook them in a large pot for 3 hours with wine, salt, half a piece of nutmeg and a bit of broth.
As the liquid diminishes, add white wine and broth.
Meanwhile, prepare a mixture of oil, balsamic vinegar, the finely chopped onion, white wine and the bacon, chopped into cubes.
When done until all the ingredients are soft, add the snails, and the chicory cut into fine slices.
Serve hot with a few drops of Traditional Balsamic Vinegar of Modena.
MATTEO CORREGGIA
Roero Roche d'Amsei 2004
Nebbiolo (Wine Piedmont) |
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| € 0,00 |
Red wine pride of the family farm Matteo Correggia.
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