Snails Bolognese
9 servings
45 minutes
Bolognese snails are an original interpretation of the classic Italian sauce. This recipe combines the rich flavor of meat ragù with crispy dough, creating a delightful texture combination. Influenced by European cuisine, it resembles miniature pizzas but with a refined roll accent. The filling of ground beef, tomatoes, and aromatic herbs seeps into the flaky dough, making it juicy and rich. Crispy edges form during baking while melted mozzarella adds tenderness. These little 'snails' are perfect for appetizers, cozy family dinners, or friendly gatherings, drawing attention with their unusual presentation. Serve hot with a drizzle of olive oil to highlight the richness of flavors. A simple yet exquisite dish — a true culinary surprise!
1
Crush, clean, and chop the garlic. Clean and finely chop the shallot. In a large heavy-bottomed skillet, sauté the onion and garlic in olive oil for 5 minutes.
- Garlic: 4 cloves
- Shallots: 3 pieces
- Olive oil: to taste
2
Add minced meat, sauté over low heat, breaking up clumps until the meat changes color.
- Ground beef: 500 g
3
Add Italian herbs, salt, tomatoes with juice, and bring to a boil. Reduce heat to medium and simmer, stirring for 15 minutes. The sauce should thicken. Remove the pan from heat. Preheat the oven to 200 degrees.
- Italian Herbs: 2 g
- Canned tomatoes: 600 g
4
Line a large baking tray with parchment paper, grease it with oil, and roll out the dough into thin layers. Spread sauce over the entire surface, sprinkle with mozzarella, and carefully roll each layer into a roll. Pinch the seam and place the roll seam side down.
- Yeast puff pastry: 750 g
- Mozzarella cheese: 250 g
5
Cut each roll into 2 cm thick slices with a sharp thin knife. Place the slices flat side down on a baking sheet, spaced apart.
6
Bake in the oven until golden brown for about 10 minutes. Before serving, drizzle each mini pizza with olive oil.
- Olive oil: to taste