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How to make the
lumache alla ligure:
Fillet
and finely mince the anchovies. Sauté them with rosemary and garlic in
olive oil until the anchovies disintegrate. Add the snails. Stir and
moisten with white wine, 1 cup at a time. When the wine evaporates, add
salt and pepper and continue to cook for half an hour over low heat,
moistening with more wine when necessary.
Before serving, add the basil to the lumache alla ligure
and
serve snails on croutons topped with their own sauce.
Note:
Finely sliced mushrooms may be added to the lumache alla
ligure
after
moistening with wine.
Recipe courtesy of The Italian Trade Commission.
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