One of the oldest dishes in Liguria to be tasted mainly in summer, whose recipe has obtained the Municipal Denomination
During a stay in the Riviera delle Palme, in the beautiful village of Borgio Verezzi, you can't miss a taste of the well-known Lumache alla Verezzina. One of the oldest dishes in the region whose name derives from the charming seaside village. It is a summer dish traditionally served on the 22nd of July, on the occasion of Santa Maddalena, but today you can taste it in many typical restaurants in the area. Protagonist of the homonymous festival that takes place every summer on 13 and 14 August, now the recipe has obtained the De.Co., the Denominazione Comunale, a formal recognition given by the Municipality to products or recipes that are recognized as typical of the territory and of particular importance. To prepare them there are several variations regarding the spices and aromas used, but the typical preparation of Borgio Verezzi involves stewing with the addition of: olive oil, pine nuts, rosemary, onion, parsley, garlic, tomatoes, dried mushrooms. Even if their cooking will be quite long it will be impossible not to be satisfied once they are ready.
Let's see how they are prepared.
50 Snails purged and shelled 2 onions 1 carrot 250 gr tomatoes 1 celery 20 gr dried mushrooms White wine Rosemary Oregano q.b. Parsley 4 tablespoons extra virgin olive oil Salt q.b. Pepper to taste
Let's start the preparation by soaking the mushrooms in warm water for 30 minutes, changing the water once; let's squeeze them and cut them coarsely.
Peel the onions, carrot and celery. Prepare the court-bouillon with an onion, carrot, celery and wine and bring it to the boil; salt it and let it cook for 20 minutes; let it cool.
Add the snails and boil them for at least 1 hour over low heat. Finely chop the remaining onion together with the parsley and rosemary; let them wither in a saucepan with oil and add the mushrooms, seasoning them with salt and pepper.
Let's drain the snails and add them to the mushrooms. Then add the washed, blanched, peeled and sifted tomatoes and continue cooking for 30 minutes. At the end of cooking we complete with a pinch of oregano and serve it on the table.