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 not do another taste of first?? Maybe you will be hungry! 'Then I looked in the pantry and that's materializing before my eyes ... I cooked the snails so ... "
Ingredients for 4 people:
For the filling:
24 rifled slugs
450 grams of frozen spinach
250 g 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 sauce
4 tablespoons 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 the spinach in lightly salted water. When cooked, drain well and chop. In a mixing bowl together with spinach 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, sauté, add passata, 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 the diced smoked. Finally drizzle with sauce and sprinkle with some Parmesan. 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 publish this picture ... AhHAHAh! I know for a fact that we were in Cisternino, to 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 realized that, the wine, not only was entered 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!

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