I love pasta shapes large and details how these snails that lend themselves to lots of seasonings, but I chose this of Saffron Yellow because I find it goes well.
Lumaconi Parmesan
Ingredients: 500 g
slugs
700-800 ml of tomato pulp or
2 medium eggplants
3 125 gr mozzarella Olive oil Parmesan or grana
Basil
Sale
Various
Procedure:
1) Fry the eggplant in olive oil, after being diced and made to stand in salted water for about an hour (this prevents them from absorbing too much oil). Drain on paper towels then
2) Prepare the sauce by heating up a pan a little olive oil, pouring the pulp or the past, add a pinch of salt and sugar
3) Cut the mozzarella into cubes
4 ) Boil the snails in boiling salted water, leaving them al dente
5) In a pan, then mix the sauce and half of the snails
6) Pour in a pan and add half the eggplant, half the mozzarella and a few leaves of basil, grated cheese. Make another layer with the same finishing sauce
7) Put in oven at 170 degrees for about 40 minutes
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