Lumache con Gorgonzola -- Snails with Gorgonzola Cheese

1. 1

   Prepare compound butter as follows: Rinse and dry about 1/3 cup Italian parsley leaves, omitting stems.

2. 2

   Place parsley leaves along with 3 cloves garlic into a blender.

3. 3

   With blender on high, add 1/3 pound butter a small piece at a time.

4. 4

   Blend until a smooth paste forms.

5. 5

   Stop blender and scrape butter mixture from the side of the blender occasionally.

6. 6

   To this mixture add 2 egg yolks and 3/4 pound of gorgonzola, broken into small pieces, and added slowly to the running blender.

7. 7

   Scrape the mixture into a small bowl and refrigerate for approximately 1/2 hour.

8. 8

   Meanwhile, saute mushroom caps in a small amount of butter for 4-5 minutes.

9. 9

   When mushroom caps are done, begin to assemble the Babbaluci.

10. 10

    In a snail dish (usually ceramic with indentations for the snails), place, first a mushroom cap, then a 1/2 teaspoon of compound butter into each indentation.

11. 11

    Top this with a snail in each indentation, then follow with another teaspoon of compound butter.

12. 12

    Make sure each snail is covered.

13. 13

    Place the completed dishes into a 400F preheated oven for approximately 10-12 minutes or until the butter is bubbling.

14. 14

    Serve with ample crusty bread to sop up the butter and gorgonzola compound cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.