Snails with Sagrantino Montefalco DOCG secco and passito (dry and sweet), roveja chips, burnt cheek lard, black truffle slices and parsley and mushroom cream
Restaurant Le Tentazioni (Padova) – Luca Bartolotto
Remove the snails from the shell, parboil them in water and in half portion of wine, drain and brown them in a pot with shallot, butter, aromatic herbs and garlic. Simmer them with the remaining half portion of wine. Add broth and let them cook for about 2 hours.
Parsley and mushroom cream:
Brown the shallot with a potato, add broth, let it cook for about 30 minutes. Brown mushrooms and shallot, add ginger and single cream, let it reduce until it gets denser, combine the first preparation with half portion of the second preparation, blend it with parsley and combine it with the remaining half portion.
Fake snail eggs:
Add wine, pears, herbs and spices in a pot. Let them boil and cook for 15 minutes.
Let one third of wine boil with herbs, add agar, brew and filter it and add the remaining portion of wine, let it cool down until it solidifies. Take the solid compound and blend it until it gets smooth and consistent.
Cook the roveja with herbs and spices for about 2 hours, blend it and roll it out on a silpat, dry it out for 3 hours at 80°C.
Finishing of dish:
Put the mushroom and parsley sauce on a soup plate, combine snails with the cheek lard slices and burn them until the lard melts. Combine the different types of herbs in the garnish (nasturtium, pea sprouts and santolina), the black truffle slices, the fake snail eggs and the Sagrantino gelatine, some small roots of wild rampion, finish it with roveja chips and some drops of olive oil.