Meat Snails

Prepare all the ingredients for the pasta dough into a smooth dough and rest it for about half an hour. For the filling, put cooked beef, raw pork and sausage through a meat grinder. Heat a little clarified butter in a frying pan and sauté the finely chopped onion without letting it color.

Add onion, finely chopped garlic and parsley to the meat mixture, season with salt, pepper and paprika powder. Add breadcrumbs to firm up the mixture according to consistency. Roll out pasta dough thinly, brush 1 cm-thick filling, roll up dough carefully (into a “snail”).

Cut from the dough roll into slices about 2 cm thick, turn in flour to the other side and fry in clarified butter on both sides.

Add enough wine and clear soup to just cover the snails and cook them for about 10 minutes.

For the side dish, blanch the cleaned asparagus spears in boiling water seasoned with lime juice, salt, sugar and butter.

Arrange the meat snails with green asparagus on plates, garnish with tomatoes, basil and peppers.

White wine

Tip: As an alternative to fresh chives, you can also use the freeze-dried ones.

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