Snails with spinach, wild garlic, and cheeses

Snails with Spinach, Wild Garlic, and Cheeses - A Delicacy at Home

If you want to bring a touch of flavor and freshness to your kitchen, snails with spinach, wild garlic, and cheeses are the perfect choice. This recipe is not just a simple snack, but a true feast for the taste buds, ideal for breakfast, dinner, or even a nourishing lunch pack for the office. The preparation is simple and satisfying, and the final result will make you feel like a professional chef!

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 10-12 snails

Ingredients for the Dough:

- 150 ml yogurt or buttermilk (at room temperature)
- 150 ml warm water
- 1 teaspoon salt
- 1 tablespoon sugar
- 5-6 tablespoons olive oil
- 520-530 g flour
- 1 tablespoon caraway seeds

Ingredients for the Filling:

- 500 g fresh spinach
- 1 onion (chopped)
- 2-3 tablespoons cheese (cottage cheese, mozzarella, or feta)
- 1-2 cloves of wild garlic (optional, depending on taste)
- Salt and pepper to taste
- Olive oil for sautéing

Preparing the Dough:

1. Preparing the ingredients: Make sure all the ingredients are at room temperature, especially the yogurt or buttermilk. This will help activate the yeast if you're using fresh yeast (although, in this recipe, olive oil is used to replace the yeast).

2. Mixing the ingredients: In a large bowl, combine the yogurt, warm water, salt, sugar, and olive oil. Mix well to obtain a homogeneous mixture.

3. Adding the flour: Gradually add the flour and caraway seeds. Use a spatula or a wooden spoon to mix until you obtain a soft dough. If it is too sticky, you can add a little more flour.

4. Kneading: Knead the dough for 5-7 minutes until it becomes elastic and smooth. This step is essential for achieving a good texture.

5. Let the dough rise: Cover the bowl with a clean towel and let the dough rise for about 15-20 minutes while you prepare the filling.

Preparing the Filling:

1. Washing the spinach: Wash the spinach leaves under cold running water, ensuring you remove any impurities. Tear off the thicker stems, keeping only the leaves.

2. Blanching the spinach: Bring salted water to a boil in a large pot. When the water is boiling, add the spinach to blanch for 2-3 minutes until it softens. Then, drain it well in a colander.

3. Sautéing the onion: In a pan, add a little olive oil and sauté the chopped onion over medium heat until it becomes translucent.

4. Combining spinach with onion: Add the drained and roughly chopped spinach to the pan. Mix well and let it simmer for a few minutes.

5. Adding the cheeses: Finally, add the grated cheeses and sliced wild garlic. Mix everything and let it cook until the cheeses melt. Season with salt and pepper to taste. Set the filling aside to cool.

Forming the Snails:

1. Dividing the dough: Once the dough has risen, divide it into two equal parts. Work with one part, keeping the other covered to prevent it from drying out.

2. Rolling out the dough: On a floured work surface, roll out the dough into a rectangle, not too thin but not too thick.

3. Adding the filling: Place half of the spinach filling on the dough, spreading it evenly.

4. Rolling the dough: Gather the edges lengthwise and carefully roll the dough into a tight log.

5. Cutting the log: Cut the log into pieces about 2-2.5 cm thick. Place them cut side up in a baking dish lined with parchment paper, leaving enough space between them to bake evenly.

Baking the Snails:

1. Let the snails rise: Cover the tray with a towel and let the snails rise for 15 minutes.

2. Preheat the oven: Preheat the oven to 180 degrees Celsius.

3. Brushing the snails: Brush each snail with a beaten egg and sprinkle freshly ground pepper and caraway seeds on top.

4. Baking: Bake the snails for 18-20 minutes or until they turn golden and crispy.

5. Serving: Once the snails are ready, grate pecorino or parmesan cheese on top for a savory taste.

Helpful Tips:

- For a fluffier texture: Add a little yogurt to your dough. This will make the snails softer and more flavorful.
- Filling variations: You can replace spinach with other spring greens, such as nettles or chives. You can also add sautéed mushrooms or even minced meat for a heartier version.
- Perfect snack: These snails pair perfectly with a glass of yogurt or a garlic yogurt sauce, offering a pleasant contrast of flavors.

Nutritional Benefits:

Spinach is an excellent source of vitamins A, C, and K, as well as minerals like iron and calcium. Wild garlic, besides its distinctive flavor, contains antioxidants and has anti-inflammatory properties. This dish is a healthy and delicious option, perfect for the whole family.

Frequently Asked Questions:

1. Can I use frozen spinach?
Yes, you can use frozen spinach, but make sure to thaw and drain it well before use.

2. How do I store leftover snails?
The snails can be stored in the refrigerator in an airtight container for 2-3 days. They can be reheated in the oven to maintain their crispiness.

3. Can they be frozen?
Yes, you can freeze the snails before baking them. Place them on a tray and put them in the freezer. Once frozen, you can transfer them to a freezer bag. When you want to cook them, let them thaw and bake according to the instructions.

These snails with spinach, wild garlic, and cheeses are not only delicious but also easy to make, bringing a fresh touch to your menu. Whether you choose to serve them at a festive meal or simply as a snack, they are sure to be appreciated by everyone. Enjoy your meal!

 Ingredients: for the dough: 150 ml yogurt or buttermilk at room temperature 150 ml warm water 1 teaspoon salt 1 tablespoon sugar 5-6 tablespoons olive oil 520-530 g flour 1 tablespoon cumin seeds for the filling: 500 g fresh spinach 1 onion 2-3 tablespoons