– 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 Lumache Al Burro Derbe – Snails With Herb Butter:
Put the snails with half of the herb butter in a saucepan with a bit of broth. Leave for a few minutes. Toss the spinach in a pan with a bit of 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
Regional recipe from Lombardy