Total cooking time: 40 min. 2 portions
We use gourmet snails for this dish because they are ready to be prepare in a pan.

• 200 g gourmet snails sousvide cooked
• 500g linguini
• 10 large tomatoes of high quality
• 24 pcs olives
• ½ dl capers
• 4 cloves garlic
• 1½ dl basil
• olive oil

Pasta:

• Put a large pot of water over to boil - remember to add a good shot of salt.
• When the water boils, add the pasta and cook until al dente. Taste yourself.

Putanesca:

• Cut the tomatoes into coarse cubes and chop the garlic in small pieces.
• Put a large pan over medium-high heat and add a generous shot of olive oil.
• Sauté the garlic for 1-2 minutes until they start to tenderize and then add the chopped tomatoes to the pan.
• Add the capers and olives and simmer under the lid for approx. 10 min.
• Divide each snail into quarters and add to the pan and let it simmer for another 5 min.
• Season with salt and freshly ground, black pepper and turn the pasta upside down in the pan.

Turn it all over thoroughly and serve with basil leaves on top.

Pickled onions:

• Boil sugar, vinegar and black peppercorns in a small saucepan.
• Peel the red onions and cut them into thin boats.
• Pour the hot brine over the red onions and let them simmer for a few hours before serving.

Parsley oil:
Blend the parsley with the oil for 3-4 min. until it is bright green and then sift it through a fine sieve.

Herb puree:

• Peel potatoes and celeriac and cut both into coarse pieces.
• Boil the herbs tender in a saucepan of water so that it covers.
• When the herbs are completely tender, pour the water away and add butter, a little salt and well with the freshly ground, black pepper.

Tuscan kale:

• Rip the cabbage off the stalks and cut them into bite-sized pieces.
• Peel the garlic and cut it super thin with a sharp knife. Heat a pan over high heat and add a little oil.
• Fry the cabbage hard and briefly on the pan for 2-3 min.
• Add the sliced ​​garlic and let it cook for a minute.
• Season with a little salt.

Snails:

• Clean the pan from before, add a little new oil and fry snails for 2-3 minutes until they have taken on a little color and are thoroughly warm.
• Season with a little salt.

Serve the mash in a deep plate with cabbage, snails, pickled onions and parsley oil on top.

Bygotto:

• Put the pearl barley over to boil in a saucepan with plenty of water and a little salt.
• Let them cook for approx. 20 min and soak in the water approx. 10 min. Then drain the water, but save approx. 4 dl and return to the pan.
• Reheat the barley and add butter and grated cheese - and a good shot of freshly ground, black pepper.
• Remove the pan from the heat and stir until the cheese and butter are melted and the barley is creamy. Season with a little salt.

Lemon:
Halve the lemon and fry it dark on the cutting surface on a pan.

Brussel sprouts:

• Rinse the Brussels sprouts and remove the ugly leaves if needed. Divide them into quarters.
• Heat a pan over high heat and add a little oil. Fry the cabbage hard and short - approx. 3-4 min until they have taken color but still have bite.
• Turn the cabbage with the juice from the roasted lemon and season with a little salt.

Snails:
Clean the pan and put it over the heat again. Add a little oil and fry the snails for 2-3 min. until they have taken on color and have become thoroughly warm.

Serve the bygotto in a deep plate with cabbage and snails on top. Finish by sprinkling mint leaves on the dish.