Focaccia With Snails In Gremolata
Updated Oct. 11, 2023
- Total Time
- 55 minutes
- Prep Time
- 45 minutes
- Cook Time
- 10 minutes
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Ingredients
- 217 gram packages fresh yeast
- 1cup warm water
- 3½cups flour
- 2 to 3teaspoons salt
- 9tablespoons well-flavored olive oil
- 1bunch Italian parsley, chopped fine
- 1tablespoon minced garlic
- 1shallot, minced fine
- 24½-ounce cans snails, or one 7½-ounce can, rinsed and drained
- 1tablespoon butter
- Zest of 1 lemon grated fine
- 8ounces mascarpone
- 1large tomato, peeled, seeded and diced
Nutritional analysis per serving (8 servings)
523 calories; 28 grams fat; 9 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 50 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 18 grams protein; 541 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dissolve yeast in ½ cup warm water, which takes about 10 minutes.
- Step 2
Put flour in large bowl and make well in center. Pour yeast mixture into well. Add salt and 4 tablespoons olive oil. Add 4 tablespoons of the remaining water and mix. Add more water as needed so dough will stick together in a ball.
- Step 3
Put dough on floured work surface and knead until smooth and elastic.
- Step 4
Put dough in greased bowl; cover with plastic wrap and set in a warm spot until dough doubles in bulk (takes about 2 hours).
- Step 5
Return dough to work surface and knead a few minutes. Divide into four equal balls and roll out into 8-inch disks. Cover with a damp heavy towel and let rise again for 30 minutes.
- Step 6
Preheat oven to 500 degrees.
- Step 7
Combine parsley and garlic and divide in half in two bowls.
- Step 8
Saute on medium heat the snails and shallots, with one bowl of the parsley and garlic mixture, about 3 minutes in butter. Toss in 1 tablespoon olive oil, and set aside.
- Step 9
Add grated lemon zest to second bowl of parsley and garlic.
- Step 10
Spread a quarter of the mascarpone on each disk of dough. Sprinkle each with tomato, and divide snail mixture evenly among the four disks.
- Step 11
Put disks on cookie sheet and bake 10 to 15 minutes, until dough is golden. Sprinkle with parsley-garlic-lemon mixture (gremolata) and drizzle with remaining olive oil. Serve as an appetizer.
Private Notes