Saffron Tagliarini With Snails, Sorrel, Tomato, Zucchini
Farm -raised snails are a burgeoning industry in New South Wales, and this is one way they are served at Lolli Redini, Simonn Hawke's restaurant in Orange. You can buy the fresh pasta--though it's quite simple to make--and cut considerable time off prep. You can also substitute fresh baby spinach for the sorrel, which is hard to find outside of farmers' markets.
INGREDIENTS
NutritionTo make saffon tagliarini
- 4
- 2 - 2 1⁄2
- 6 -8
- salt and pepper
- 1tablespoon olive oil
For the sauce
- 24snails (6 per person)
- 3small zucchini
- 2
- 1bunch sorrel
- 1pint cherry tomatoes
- 1
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DIRECTIONS
- For the pasta:
- Combine ingredients in food processor or large mixer until dough ball forms.
- Rest mixed ingredients for half an hour to one hour in the fridge.
- Roll out through pasta machine to make thin, silky sheets then put through the machine at a tagliarini setting (or roll out by hand into a thin sheet and then cut noodles using a pizza cutter).
- Hang to dry over a broom handle; while still soft, curl into loose nests.
- For the sauce:
- Clean and slice zucchini into strips.
- Halve the cherry tomatoes.
- Sauté strips of zucchini in olive oil with cherry tomatoes and crushed garlic over medium heat until vegetables soften.
- Add the snails and sorrel and season to taste, adding lemon zest and cooking till sorrel is softened and snails are heated through.
- Bring large pot of salted water to boil and add the pasta and cook for one to two minutes (or until al dente--if you are using freshly pasta, it will cook very quickly). Drain and toss with the snails and sorrel sauce.
- Serve immediately.
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