Snails "alla Casumarese"

Ingredients for 2 people

24 snails, oil, 50 g lard, 1 onion, 1 leek, 1 carrot, 1 glass of meat broth, 1 glass white wine, a few almonds, spices (cinnamon, juniper, saffron), salt, pepper, dry bread crumbs, 4–5 tablespoons orange juice, grated Parmesan.

Preparation

Boil the snails in water for 30 minutes, then take them out of their shell, clean them and wash them with salt and vinegar. In a casserole, sear the onion, leek and carrot with oil and lard, add salt and pepper and cook for 4 hours. Add broth and white wine. Crush the almonds, cinnamon, juniper, saffron and bread crumbs. Add the orange juice, sift and add to the carrerole. Add the snails and cook on low heat for a few minutes.
Serve hot with grated parmesan.