Snails stuffed with ricotta and spinach
Have you looked at the pens to pepper cream and nutmeg??
Review the word to Paola: "Well! After the lighting of the pens I called thinking (not often!) And I said 'Why do not you take another taste of first?? Maybe will be hungry! 'Then I looked in the pantry and that's materializing before my eyes the Snail ... I cooked it ... " 
Ingredients for 4 people:
For the filling:
24 striped slugs
450 grams of frozen spinach
250 grams of cottage cheese
1 egg
4 tablespoons grated Parmesan cheese
salt
a piece of smoked cheese or other cheese stringy
For the sauce:
600 ml of tomato puree
4 tablespoons of olive oil
1 / 2 onion 
a few leaves of basil
salt
pepper
Procedure:
Cook the snails in salted water, drain well and let cool on a towel. Meanwhile, cook spinach in lightly salted water. When cooked, drain well and chop. In a bowl, add the spinach with the ricotta, egg, Parmesan, salt and pepper then mix well and fill the dough with the mixture. To put the oil in a saucepan and onion, let it dry, add the rose, basil, salt and pepper and cook for 10 minutes. Grease a baking dish with a little olive oil, arrange the slugs close enough to each other with the openings facing up and sprinkle with smoked cheese into cubes. Finally sprinkle with the sauce and sprinkle with a little parmesan cheese. Bake at 180 degrees for about 20 minutes.
I was reflecting on the fact that today we pause to take pictures of everything except ourselves ... And then also to do justice to our beauty (breast moms get offended!) I decided to post this picture ... AhHAHAh! I know for a fact that we were in Cisternino, stop the train, but I can not explain why as we were arriving by car! But then looking at the photo well, and keeping our eyes, I deduced that the wine was not only joined in a circle for a while, but inevitably also had stunned our smile and our brains! Long live the good wine, good food and good company!
I can only testify to the goodness of these slugs .... Spectacular !!!!!
With hindsight, as the article goes back to 2009 ... ... ....
... .. Thank you, .... I am doing behind the slug. Only problem is getting them to stand upwards. Maybe I was wrong to feel a little behind with the cooking of the dough (from 15 to 12 minutes) that were a little "hard" (not soft shell). Tomorrow we try cmq ... ... ... ..