Mezzi occhi di lupo di Gragnano, Snails, Spinach and Bulgarian rose
Refined, aromatic, and quietly expressive. This dish brings together the delicate flavor of snails, the vivid freshness of spinach, and the unexpected floral sharpness of Bulgarian rose vinegar. The pasta acts as a canvas for contrast and balance, where earthy, green, and acidic notes meet with precision. A thoughtful composition that highlights technique, origin, and a sense of place. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
SPINACH CREAM
Bring water to a boil with a small amount of sugar to preserve color.
Blanch the spinach for 2 to 3 minutes.
Check doneness by pressing the stem; it should break without becoming mushy.
Transfer immediately to an ice bath to fix the color.
Drain the spinach, squeeze out excess water, and place in a blender with 2 to 3 ice cubes.
Add soy sauce, extra virgin olive oil, and a pinch of salt.
Blend until a smooth, bright green cream is obtained. Set aside.
| 500 g. | Spinach |
| 5 g. | Sugar |
| 10 g. | Salt |
| 50 g. | Olive oil |
| 30 g. | Soy sauce |
BROWN BUTTER WITH LIME
Melt the butter over medium heat until it turns golden and develops a nutty aroma.
As the milk solids caramelize, remove from heat.
Add lime juice, lime zest, soy sauce, and smoked paprika.
Mix well and reserve.
| Butter | |
| 30 g. | Lime juice |
| 5 g. | Lime zest |
| 3 g. | Soy sauce |
| 1 g. | Smoked paprika |
ROSE VINEGAR
Infuse the apple cider vinegar with the Bulgarian oil-bearing rose until the vinegar develops a sharp acidity with subtle floral notes.
Use as required.
| 1 L | Organic apple cider vinegar |
| 400 g. | Bulgarian oil-bearing rose |
CRISPY SNAILS
Cut some of the blanched and cleaned snails in half.
Coat with semolina and fry in oil at 200°C for 2 to 3 minutes until golden and crisp.
Season lightly with salt and peperoncino and reserve.
| 15 g. | Blanched snails |
| 10 g. | Semolina |
| 1 g. | Peperoncino |
| 200 ml. | Frying oil |
HERB CRUMBS
Prepare as desired.
Use for finishing.
| 20 g. | Parsley |
| 20 g. | Sage |
| 150 g. | Dry bread |
| 3 g. | Salt |
SAUCE AND PASTA
Heat extra virgin olive oil in a pan.
Finely chop the remaining snails and sauté gently.
Add thinly sliced garlic, removing the core to avoid bitterness.
Deglaze with homemade rose vinegar, allowing its acidity and floral notes to develop.
Add the spinach cream, season with salt, and remove from heat.
Cook the Mezzi occhi di lupo pasta in salted boiling water.
Drain and transfer directly to the sauce.
Toss for 1 to 2 minutes until evenly coated.
| 100 g. | Mezzi occhi di lupo di Gragnano |
| 40 g. | Blanched snails |
| 60 g. | Spinach purée |
| 15 ml. | Olive oil |
| 2 g. | Garlic |
| 3 ml. | Rose vinegar |
| 2 g. | Salt |
| 2 g. | Pepper |
HOW TO PLATE
Serve the pasta in a deep, asymmetrical plate.
Arrange the pasta neatly, finish with crispy snails, herb crumbs, and edible flowers.
Serve immediately.
