Snails over Farro
- Black olives44 g51 kcal
- Cooking spray18 ml159 kcal
- Dried basil3 g7 kcal
- Farro73 g259 kcal
- Fresh oregano1 bunch16 kcal
- Parsley1 bunch18 kcal
- Red onion2 piece88 kcal
- Salsa287 ml83 kcal
- Sea salt3 g0 kcal
- Snails253 g228 kcal
- Sun-dried tomato157 g405 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender snails paired with black olives, red onion and sun-dried tomato and farro, finished with fresh oregano and parsley and a hit of dried basil. 1. Pat the snails dry and season with sea salt, dried basil. 2. Heat cooking spray in a heavy pan and braise the snails until it develops a deep golden crust, about 22 minutes. 3. Add black olives, red onion and sun-dried tomato to the pan and cook until just tender, stirring in fresh oregano and parsley for fragrance. 4. Cook the farro separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of salsa before serving hot.