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    You are in: Home / Australian / Saffron Tagliarini With Snails, Sorrel, Tomato, Zucchini Recipe
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    Saffron Tagliarini With Snails, Sorrel, Tomato, Zucchini

    Saffron Tagliarini With Snails, Sorrel, Tomato, Zucchini. Photo by Thorsten

    1/3 Photos of Saffron Tagliarini With Snails, Sorrel, Tomato, Zucchini

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr

    30 mins

    Chef Kate's Note:

    Farm -raised snails are a burgeoning industry in New South Wales, and this is one way they are served at Lolli Redini, Simonn Hawke's restaurant in Orange. You can buy the fresh pasta--though it's quite simple to make--and cut considerable time off prep. You can also substitute fresh baby spinach for the sorrel, which is hard to find outside of farmers' markets.

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    Units: US | Metric

    To make saffon tagliarini

    For the sauce


    1. 1
      For the pasta:
    2. 2
      Combine ingredients in food processor or large mixer until dough ball forms.
    3. 3
      Rest mixed ingredients for half an hour to one hour in the fridge.
    4. 4
      Roll out through pasta machine to make thin, silky sheets then put through the machine at a tagliarini setting (or roll out by hand into a thin sheet and then cut noodles using a pizza cutter).
    5. 5
      Hang to dry over a broom handle; while still soft, curl into loose nests.
    6. 6
      For the sauce:.
    7. 7
      Clean and slice zucchini into strips.
    8. 8
      Halve the cherry tomatoes.
    9. 9
      Sauté strips of zucchini in olive oil with cherry tomatoes and crushed garlic over medium heat until vegetables soften.
    10. 10
      Add the snails and sorrel and season to taste, adding lemon zest and cooking till sorrel is softened and snails are heated through.
    11. 11
      Bring large pot of salted water to boil and add the pasta and cook for one to two minutes (or until al dente--if you are using freshly pasta, it will cook very quickly). Drain and toss with the snails and sorrel sauce.
    12. 12
      Serve immediately.

    Ratings & Reviews:

    • on January 16, 2006


      Great recipe.I think the combination of home made saffron pasta, snails and a more untypical veggie (here sorrel or baby spinach) makes this dish. To make pasta is quite easy, but it takes some time to make them. But is quite a difference to dry commercial ones. If you wouldn't like to make them try to get fresh pasta and add the saffron to the cooking water to flavor them slightly. The sauce is very easy to make and brings out the flavor so well. The use of cherry tomatoes is great, because they are sweeter and are going well together with the zucchini. The canned grapevine snails (which I have used) have a slight nutty flavor. This was supported by the fresh notes of the lemon zests. At first sight this recipe might be an untypical combination of ingredients and flavors, but they work so well. And that makes a great recipe. Thanks for sharing, Kate.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Saffron Tagliarini With Snails, Sorrel, Tomato, Zucchini

    Serving Size: 1 (280 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 360.6
    Calories from Fat 83
    Total Fat 9.2 g
    Saturated Fat 2.1 g
    Cholesterol 211.5 mg
    Sodium 84.1 mg
    Total Carbohydrate 54.4 g
    Dietary Fiber 3.5 g
    Sugars 4.0 g
    Protein 14.5 g

    The following items or measurements are not included:

    saffron strands



    lemons, zest of

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