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Stewed snails

Taken from: Gianni Avagnina, 'Principi di Elicoltura', Edagricole, Second edition year 1980.
Region: Friuli-Venezia Giulia
Difficulty: Hard Doses: for 4 people

For the preparation of snails:

24 large snails sealed in their shells,


2 cloves of garlic,


1 celery stalk with leaves,

1 carrot,

bay leaves,

½ litre of dry white wine,

white wine vinegar.


For the stewed preparation:

a knob of butter,

1 clove of garlic,

some chopped parsley leaves,

1 kernel of walnut,

10 g of pine nuts,

½ chopped onion,

2 tablespoons of tomato sauce, 

1 ladle of meat broth,

1 anchovy,


black pepper.


Marcel Roland, a French naturalist, recalls: «Splendors of snails that are imprinted in the memory of a man, are imprinted so firmly that, after so many years, I just need a smell of garlic floating in the air so that my native country, color of sun and wine, is projected on the screen of the past».  This quote indicates how much love the snail is tasted in France, where it rises the pomp of authentic national dish. But even in our kitchen the snail is very popular, especially in the area of regional and local specialties.

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