Saffron Tagliarini With Snails Sorrel Tomato Zucchini Recipes

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.

Steps:

• Heat oil in large nonstick skillet over medium heat. Add zucchini, onions, garlic, cinnamon stick and saffron. Cover; cook until zucchini is tender and onions are almost tender, stirring occasionally, about 8 minutes. Remove from heat. Stir in tomatoes, parsley and mint. Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.) Mix in lemon juice. Season with salt and pepper and serve.

Steps:

• Preparation 1 1/2 hours.
• Cooking 1 1/4 hours.
• Cook the snails in advance in a court bouillon, then remove them from their shells. Chop them, together with the peeled shallots and a small bunch of well-washed chives.
• Place these ingredients in a saucepan with the wine, cover and simmer for 1 hour.
• Meanwhile, soak the frogs' legs in the milk for 1 hour.
• Drain them, then roll in flour and saute in the butter in a frying pan over a brisk heat for 10 minutes.
• Add the snails, together with their cooking juices, and season with salt and pepper.
• Turn up the heat and cook for a further 5 minutes.
• Sprinkle with chopped parsley and serve.
• White wines: Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy.