LUMACHE AL BURRO D’ERBE

Ingredients

24 clean snails (cooked for a long time in meat broth with thyme, garlic and bay leaves)
– 300 g. clean spinach blanched in salted water
– 200 g. of herb butter (butter, basil, dill, tarragon, onion, parsley, garlic, mint, salt, pepper and nutmeg)
– 100 g. butter
– meat broth as required.

How to make the Herb butter snails:

Put the snails and half of the herb butter in a saucepan with a little broth and leave for a few minutes. Toss the spinach in a pan with a little butter, salt and pepper; form a bed of spinach on the plate and arrange the snails on top.

Filter the butter used in cooking, bind it with the remaining herb butter and pour over the snails.

Recommended wine: Sauvignon; Vie de Romans

Recipe proposed by Massimo and Roberto Ferrari

Serves 4-6

Regional recipe from Lombardy