Stuffed Snails (Lumache Gratinate)

Yield: 4 servings

Ingredients:

• 2.2 pounds (1 kg) snails
• 1 ½ cups (350 ml) fine breadcrumbs
• 5 sun-dried tomatoes, finely chopped
• ¼ cup (60 ml) finely chopped flat-leaf parsley
• ½ teaspoon (2.5 ml) crushed red pepper
• 3 garlic cloves, grated
• ½ cup (120 ml) grated Pecorino Romano
• ½ teaspoon (2.5 ml) salt
• ½ – ¾ cup (120 – 180 ml) olive oil, plus more for drizzling
• Lemon wedges, for serving

Method:

Rinse snails thoroughly under cold water, then refrigerate for 30 minutes.

Bring a large pot of salted water to a rolling boil.

Boil snails for 10 minutes, then drain and rinse under cold water. Reserve until ready to assemble.

For the stuffing, in a large bowl, combine breadcrumbs, sun-dried tomatoes, parsley, crushed red pepper, garlic, Pecorino, salt, and enough olive oil to make the breadcrumb mixture wet. Reserve until needed.

To assemble, preheat oven to 400 F (205 C).

Stuff snails with breadcrumb mixture, pressing in as much of the mixture as will fit.

Transfer stuffed snails to a baking dish, drizzle with olive oil, and bake for 10 minutes, until bubbly and brown..

Serve hot with lemon wedges.

Buon appetito!