- Difficulty: Bassa
- 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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