Cherasco snails spit with rolled bacon Scotennata Levoni and sage

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  • Preparation:
  • Difficulty: Bassa

Ingredients
  • 24 Cherasco snails
  • 24 slices of bacon Arrotolata Scotennata Levoni
  • 24 leaves of sage
  • minced parsley
  • a piece of butter

Cook the snails together with the herbs and aromas for about 3 hours, then remove the shells.
Wrap a slice of bacon and a leaf of sage around each one of them.
Pierce them with a spit (six snails for each spit) and roast in a pan or in the oven, until the bacon becomes crisp.
Serve the spits over some soft polenta (cornmeal mush).


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