Recipes

Fennel Salad with Lumache

{SERVES 4}

INGREDIENTS

Cut fennel in half, core it and then slice it thinly. Boil in salted water until tender butnot mushy. Drain and set aside.
Melt the butter in a small sauce pan, add the garlic and the parsley. Cook for 1-2 minutes. Add snails and cook on low for about 10-15 minutes. Adjust seasonings.
When ready to serve, toss the fennel with the olive oil, vinegar, some parmesan shavings, salt and pepper.
Divide it into four plates and arrange the snails around the fennel.

WINE TO MATCH: Terra di Briganti Falanghina ‘08