A first course perfect for Sundays or holidays, to enjoy with friends and family. Extremely versatile, it can be stuffed with dozens of sauces.
Ingredients for 4 people- 20 g Pastarmando snails
- 133.33 g minced meat
- 1 l of tomato puree
- 100 g of thickly chopped cooked ham
- 66.67 g of smoked or white provola cheese
- 40 g of grated cheese
- Half a white onion
- Half a carrot
- Half a celery stalk
- Extra virgin olive oil
- Fine salt
Dice the celery, carrot, and onion. Brown them in a deep pan with 5 turns of extra virgin olive oil. Add the ground beef, brown for 3 minutes, and deglaze with red wine; let it evaporate, then add the tomato puree. Cook for 40 minutes over low/medium heat.
In the meantime, pre-cook the Armando snails in boiling water (cooking them for 7 minutes) and dice the cooked ham and provola.
Once the sauce is ready, wait for it to cool, then use a slotted spoon to lift out only the minced meat. Then add the provolone, cooked ham, and 3 tablespoons of grated cheese; a tablespoon of breadcrumbs is also recommended.
Preheat the oven to 180°.
Fill the snails and arrange them on a baking tray (placing 2 ladles of tomato sauce on the base).
Cover the lumaconi with the sauce and bake for 20 minutes, covering with parchment paper and aluminum foil. After 20 minutes, remove the paper, sprinkle generously with grated cheese, and bake for another 10 minutes.
Enjoy your meal!
