Chef Enea Barbanera plays with tradition!
In this case, “snails in porchetta” with fish. I chose mackerel for its oily meat and strong taste. This has resulted in a dish with strong flavours which goes well with a wine with a complex bouquet – Vintage Tunina.
- 100 g land snails, previously boiled and shelled
- 100 g salted pork
- Chopped fennel
- 1 shallot
- 3 fillets mackerel , boned
- 100 g fresh fava beans
- 1 tablespoon anchovy oil
- Oil and salt
In a saucepan saute the shallot, cut into julienne, add the beans and cover with a little vegetable broth. Cook for a few minutes. When soft blend, add salt to taste and put to one side.
In a frying pan toss the snails, salted pork and chopped fennel.
Distribute the remaining fennel on the mackerel fillets, salt lightly, roll up and fix with a toothpick or kitchen twine. Place on a baking sheet and bake at 180 degrees for 5 minutes.
To serve, put two tablespoons of the pureed beans in the centre of a plate, place the mackerel fillets and snails on top and finish with a spoonful of the anchovy oil.
Suggested Wine: Vintage Tunina 2006 Jermann.