Ingredients
- 2 17 gram packages fresh yeast
- 1 cup warm water
- 3 ½ cups flour
- 2 to 3 teaspoons salt
- 9 tablespoons well-flavored olive oil
- 1 bunch Italian parsley, chopped fine
- 1 tablespoon minced garlic
- 1 shallot, minced fine
- 2 4 1/2-ounce cans snails, or one 7 1/2-ounce can, rinsed and drained
- 1 tablespoon butter
- Zest of 1 lemon grated fine
- 8 ounces mascarpone
- 1 large tomato, peeled, seeded and diced
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Nutritional Information
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Nutritional analysis per serving (6 servings)
668 calories; 37 grams fat; 11 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 65 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 19 grams protein; 67 milligrams cholesterol; 1152 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
6 to 8 servings per disk
Preparation
- Dissolve yeast in 1/2 cup warm water, which takes about 10 minutes.
- 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.
- Put dough on floured work surface and knead until smooth and elastic.
- Put dough in greased bowl; cover with plastic wrap and set in a warm spot until dough doubles in bulk (takes about 2 hours).
- 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.
- Preheat oven to 500 degrees.
- Combine parsley and garlic and divide in half in two bowls.
- 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.
- Add grated lemon zest to second bowl of parsley and garlic.
- Spread a quarter of the mascarpone on each disk of dough. Sprinkle each with tomato, and divide snail mixture evenly among the four disks.
- 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.
55 minutes
Dining and Cooking