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Saffron tagliarini with snails, sorrel, tomato, zucchini and olive oil recipe
- Cuisine: Italian
Ingredients
To make saffon tagliarini
4 eggs
400g plain flour
Pinch of saffron
Salt and pepper
Splash of olive oil
For the sauce
400g saffron tagliarini (make or buy fresh)
24 snails (6 per person)
3 small zucchini
2 cloves of garlic, crushed
1 bunch of sorrel
1 punnet cherry tomatoes
Zest of one lemon
Preparation
For the pasta
Combine ingredients in food processor. Rest mixed ingredients for half an hour, to one hour in the fridge. Roll out through pasta machine, make sheets then put through the machine at a tagliarini setting. Hang to dry over a broom handle
For the sauce
Sauté strips of zucchini in olive oil with a punnet of cherry tomatoes (organic) and crushed garlic. Put the snails and sorrel in at the last moment and season to taste, adding lemon zest. Bring large pot of water to boil and throw in the pasta for one minute. Drain and toss though the snails and sorrel sauce. Serve immediately.
If you enjoyed this Saffron tagliarini with snails, sorrel, tomato, zucchini and olive oil recipe then browse more Italian recipes, pasta recipes and our most popular hainanese chicken rice recipe.
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