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!