Ingredients for 4 people:
- 1 kg of monzette (Helix Aperta)
- 1 garlic wedge
- Tuft of parsely
- Extra virgin olive oil
- Salt to taste
- Grated bread as needed
- Red pepper
Prep:
- Once there has been a period of cleansing (keep the snails for 5 to 6 days inside a net in a well-ventilated area), you may proceed with rinsing. The snails must be cleaned carefully so as to eliminate all impurities on the shell and on the foot of the mollusk to eliminate the foam. The snails are then left to sit in water for a few hours, in a closed but ventilated receptacle, filled halfway with cold water. Remove the cover with the help of a pointed knife. Complete the cleaning by carefully wiping the shells, one by one, with the help of a soft-bristled brush or with your fingers. In the end, re-rinse with cold water and move on to the boiling phase.
- Put the snails in a basin with cold water, salted, and leave it to sit for a while so that it brings out the foam, cleansing again until the water is not clear. Then put it over the flame with cold water. When it boils, add salt and let it cook for 15 minutes.
- Drain the monzette snails and sauté them for a few minutes in a pan with oil and diced garlic and peppers. After cooking, add lots of grated bread, allowing it to brown until it becomes gratiné. Add aroma with freshly-cut parsley.