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.
Provided by Chef Kate
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 360.6, Fat 9.3, SaturatedFat 2.2, Cholesterol 211.5, Sodium 84.2, Carbohydrate 54.5, Fiber 3.6, Sugar 4.1, Protein 14.6
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