Whelks, gialet beans and baby spinach

Antonia Klugmann

For 4 people

100 g of cleaned gialet beans
2 onions
2 carrots
2 sticks of celery
2 cloves of garlic
50 g of fresh baby spinach
1 teaspoon of Gorizia saffron pistils
500 g of whelks
200 g of yellow tomato pulp


Leave the beans to soak in water overnight, then boil them in plenty of water with half the saffron, a carrot, a stick of celery, an onion and a clove of garlic.

Wash the whelks in cold salted water to eliminate all the sand. Boil them with the remaining vegetables, the saffron and the tomato pulp. When cooked, eliminate the shells and complete the cleaning, removing the intestines and the horny part. Sieve their sauce and bind it with a little cornflour.

Scald the baby spinach in salted water and cool in cold water. Just before serving, toss them in a pan with a clove of garlic and a drizzle of oil.

Serve the beans, the whelks and the spinach piping hot and complete with a few drops of emulsion obtained by previously blending the water used to cook the beans with a drizzle of oil.