Focaccia With Snails In Gremolata
Updated October 10, 2023
- Total Time
- 55 minutes
- Prep Time
- 45 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
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 ½-ounce cans snails, or one 7 ½-ounce can, rinsed and drained
1 tablespoon butter
Zest of 1 lemon grated fine
8 ounces mascarpone
1 large tomato, peeled, seeded and diced
Nutritional analysis per serving (6 to 8 servings per disk)
50 grams carbs; 59 milligrams cholesterol; 523 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 28 grams fat; 4 grams fiber; 541 milligrams sodium; 18 grams protein; 3 grams sugar
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.
Powered by
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