Snails with speck and peas, a single-serving main course that requires baking, is very tasty with a delightful combination of flavors, bold and strong for the speck and delicate and creamy due to the presence of peas… In short, I liked it a lot and today it’s on the blog hoping you’ll like it too!
It’s a dish that offers a great idea for a creative main course because we can use different flavored pasta sheets with spinach, saffron, tomato, turmeric, etc., and change the filling of the small pasta sheet to make a gourmet recipe by adding a mix of cheeses like ricotta, robiola, and Parmesan, or even a fine sauté of Chioggia radicchio with pieces of bacon and a few tablespoons of gorgonzola….
In short, as I’m writing this, I’m thinking of 100 pasta sheet fillings for lasagna and you can let your imagination and creativity run wild to make a delicious baked main course!!!!!!!!
I’ll also leave you the recipe for a baked main course to make in advance like the 
EMILIAN ROLL
and the recipe of this amazing main course with Mediterranean flavors
SICILIAN BAKED PASTA
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
SNAILS WITH SPECK AND PEAS
The kitchen of ASI
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 ready-made sheets for green lasagna (or yellow… as you prefer!)
- 1 cup peas
- 2 cups spinach, cooked, boiled
- ricotta
- Grana Padano DOP (grated)
- 2 cups béchamel
- 3 oz speck
- as needed butter
- as needed nutmeg
- as needed salt
- as needed pepper
Preparation of the Recipe for Snails with Peas and Speck
For this creative main course baked au gratin, first I chop the boiled spinach with a knife and put them in a pan with part of the indicated butter, salt, pepper, and a pinch of nutmeg.
After 3-4 minutes, I pour them into a bowl and add the ricotta and grated Parmesan.
Then I blanch the lasagna sheets (green or yellow, as you like) in salted boiling water mixed with 1 tablespoon of extra virgin olive oil, drain them well, and place them on a clean towel to cool.
On each sheet, I spread the ricotta filling I just made and even out the thickness.
I roll it up lengthwise half the width and press it slightly to seal it…
I hope I’m explaining myself well… from each sheet, I make 2 stuffed rolls with ricotta and spinach because I start rolling and stop halfway through the width, then resume to form the second filled roll.🤞
In a small pan, I brown the speck without adding any fat and add the peas, letting it all cook for a few minutes.
In each small baking dish, I put a little béchamel and spiral each of the 2 rolls, add the béchamel and the browned speck with boiled peas.
Add a few remaining pats of butter, then bake the snails with peas and speck in the oven for about 15 minutes at 350°F.
This is the tasty idea for a delicious dish that you can vary in a thousand ways…
Enjoy your meal!
Annalisa
SOURCE Recipe seen on Donna Moderna and modified to personal taste and according to available ingredients
