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Graten of snails

  • Helix Pomatia snails 1 kilo.
  • White mushrooms 500 gr.
  • Parmesan 150 gr.
  • Butter 150 gr.
  • Creme 12% 200 ml.
  • shallot 3 pieces.
  • Potatoes 3-4 pieces.
  • The greens (parsley, fennel, basil)
  • Dried oregano
  • salt, pepper
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Graten (from French «а gratiné») is translated as baked pudding, while the process of gratening means acquiring of golden brown for improvement of taste quality. French poor people, who were far from being gourmets, were the first to cook this dish. However, it has received huge popularity in the world. Modern cuisine has a vast variety of receipts for the preparation of this dish, but our receipt will combine traditional one with an extravagant peculiarity.

 

Preparation of graten of snails. Ingredients:

  • Helix Pomatia snails 1 kilo.graten-of-snails
  • White mushrooms 500 gr.
  • Parmesan 150 gr.
  • Butter 150 gr.
  • Creme 12% 200 ml.
  • shallot 3 pieces.
  • Potatoes 3-4 pieces.
  • The greens (parsley, fennel, basil)
  • Dried oregano
  • salt, pepper

Before preparation, snails should be boiled and carefully washed under running, cold water. After the first stage of boiling, drain the water, rinse the snails and put them back on the fire. Cook with salt and a small amount of greenery for 25-30 minutes. Separate the snail and leave only edible leg.

graten-of-snailsClean and slice potatoes, leave it for a while to let the starch go away. Heat the frying pan, melt the butter in it, and add the shallots cut into half-rings. When it becomes transparent, add mushrooms cut into ​​slices. Get it ready and add oregano.

Graten is one of the few dishes that can be served in the form, where it is baked. Therefore, we lubricate the forms with butter or lining the bottom, of a general shape, with foil. Lay the slices of potato salt, pepper on the bottom and sprinkle everything with chopped herbs and oregano. Put the snail fillet, mushrooms, separated from oil on the top. Sprinkle half the grated cheese, pour some cream and add pepper. The next layer consists of sliced potato, salt, pepper, oregano, snails, and mushrooms. Pour the remaining cream. Preheat the oven to a temperature of 190 degrees, place the form for 30 minutes, covering it with a lid or foil. Increase the temperature to 210 degrees, remove the lid, sprinkle with the remaining parmesan, and leave until the formation of a crust.

Gratin should be served in a warm form, portioned or in the form in which it was baked. Garnish is not required. A glass of grape, fragrant Château d’Ichem, will suit it perfectly.graten-of-snails

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