Mediterranean snails
... dried tomatoes from oil, black olives, rosemary and pesto with the addition of finely grated Pag cheese - snail-wrapped flavors and aromas of the Mediterranean in your home :)
Preparation steps
- First make the dough:
- Put fresh yeast to rise mixed with a little sugar and drizzled with warm milk (I always put a bowl with this mixture in hot water to rise faster).
- Knead the dough in a wider bowl; salt the flour as desired, grind the softened butter into the flour, pour a little lukewarm water (or a mixture of water and milk) and add the risen yeast. Stir gently and pour in the lukewarm liquid until you have picked up all the flour.
- Transfer the dough to a floured board and knead until it stops sticking to your fingers (let’s say it’s as soft as pizza dough, but not sticky).
- Roll out to one 40 × 60 cm and coat halfway with pesto. Add chopped sun-dried tomatoes and chopped black olives to the pesto. Sprinkle with rosemary (preferably fresh, but it can also be dry) and finally grate Pag cheese and roll.
- Thus rolled dough cut into 10 equal snails, one 3-4 cm wide.
- Arrange in a round baking dish with a diameter of 26 or 28 cm and place in a preheated oven at 200 degrees for 30 minutes.
- When they are baked, sprinkle them with a little olive oil and serve warm as a stand-alone meal or as bread with fish or white meat dishes. Of course, with lots of salad.
Serving
This is a variant for speed snails. If you want your snails to be more plentiful, leave them to rise for about an hour in a warm place after you have arranged them in the oven and only then stop baking.
