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INGREDIENTI:
• Burro bourguignonne
• 400 g burro morbido
• 8 capperi sotto sale
• 2 scalogno
• 1 spicchio aglio
• 1 ciuffo prezzemolo
• ½ limone
• quanto basta sale e pepe
• Lumache
• 32 lumache precotte nel guscio
• 50 g pancarré
• 300 g sale grosso
Gallery_Title_recipe_14413
Per la preparazione burro alla bourguignonne: sbucciare e tritare finemente 1 spicchio di aglio e 2 scalogni, sfogliare e tritare 1 ciuffo di prezzemolo. Ammollare in acqua per 10 minuti 8 capperi sotto sale, scolarli, strizzarli e tritarli finemente. In una bacinella lavorare 400 g di burro morbido unitamente al trito di aglio, scalogno, capperi e prezzemolo, versare il succo di ½ limone ed insaporire il tutto con sale e pepe. Per la preparazione delle lumache: preriscaldare il forno a 210°. Eliminare la crosta da 50 g di pancarré e passarlo al setaccio. Farcire con il burro alla bourguignonne, il guscio di 32 lumache precotte e cospargerle con il pane setacciato. Rivestire una teglia da forno con 300 g di sale grosso, adagiarvi le lumache ben affiancate e cuocerle in forno per circa 8 minuti. Servire immediatamente.
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