For about 60 shells of 2 snails each
85 g butter
1 box of burgundy snails of 10 dozen (drained and washed)
2 large shallots (scalions) or 4 small
1 large bunch of crushed parsley
2 chopped garlic cloves
170 g mascarpone
170 g candied tomatoes (thinly sliced)
85 cl of fresh cream
1 sachet and half of conchiglioni De Cecco
Melt the butter in a large bowl over high heat. Add the chopped shallots and the garlic. Sweat the whole and get without coloring. Add and cook the snails and cook a little
Add the chopped tomatoes. Stir. Pour mascarpone and cream and season. Simmer for 5 to 10 minutes at low heat and at the last moment add the crushed parsley.
Allow to cool cool before filling the shells cooked beforehand '' al dente ''. Heat in a soft oven (steam) and serve on a crushed tomato fragrant.
Introduce directly into the serving dishes with the tomato underneath, an alu underneath and reheat to 150 ° during the time of the aperitif (it is necessary to ensure that the conchiglioni do not dry)