Crunchy snails on the outside and soft on the inside. Really easy to prepare and eat, they disappear in a flash. The durum wheat makes the surface very crispy. By now you will have realized that I have a real passion for durum wheat flour.
Durum wheat flour is:
Protein-rich
High in fiber
Contains vitamins and minerals
Antioxidant
Has a lower glycemic index than flours made from soft wheat
Contains gluten
Let’s get started, let’s start cooking…
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 12 snails
- Cuisine: Italian
Ingredients
2 cups remilled durum wheat semolina
3 tablespoons olive oil
3 g fresh yeast (or 1 gram of dry yeast)
1 tsp fine salt
q.b. water
Steps
Dissolve the yeast in a little lukewarm water
In a bowl pour the semolina and oil
Once the oil has been absorbed, pour in the yeast dissolved in water
Add the water necessary to mix the dough gradually
Add the salt.
Transfer the mixture to a floured board and continue kneading until the dough is compact and soft.
You can perform this procedure with a stand mixer if you prefer.
put the dough in a bowl covered with plastic wrap and let it rise for at least three hours.
after this time take the dough and divide it in two and start rolling it out with the help of a rolling pin and a lightly floured surface.
Roll out the dough as thinly as possible to create a rectangle, you won’t have any problems Because the dough is easy to work with.
create a central line from the shorter side and three horizontal strips on the longer side, place pieces of sausage or whatever you prefer at the ends and start closing and rolling until sealed.
Take the two ends and twist them in opposite directions (One end to the right and one to the left)
Bake at 375°F static oven for 15/20 minutes.
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