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How to cook snails

  • 4 dozens of snails (boiled or fried will work),
  • 4 dozens of shells,
  • 1 onion-shallot,
  • 4 cloves of garlic,
  • ½ batch of parsley,
  • 30 gr cured tomatoes,
  • 30 gr of cut almond,
  • 250 gr of soft butter,
  • 1 glass of anisette,
  • 30 gr of smoked ham,
  • salt, freshly ground pepper.
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Snails are dietary and very tasty product. Due to the vitamins and trace elements, complete absence of fats and surprising taste, they are rightfully considered a delicacy. The French, the legislators of the culinary fashion, are preparing an escargot of grape snails. Although dishes from snails are no less popular and even became a national treat in other countries of the world.

An escargot is a snails stuffed with a variety of spicy herbs and butter. For its preparation, live shellfish are used in shells, but if there are none, canned or pickled will also work. Shells can be purchased separately. French cuisine is rich in shellfish recipes. The most popular is stuffed snails “in Burgundy”. Escargot de bourgogne, cooked after this recipe, can be found in many restaurants in Europe. The French do not stop experimenting with various spices and ingredients, creating new delicious dishes.

Stuffed snails baked in the oven

Another experiential recipe that our gourmets liked. In order to cook four portions, you will need:

  • 4 dozens of snails (boiled or fried will work),
  • 4 dozens of shells,
  • 1 onion-shallot,how-to-cook-snails
  • 4 cloves of garlic,
  • ½ batch of parsley,
  • 30 gr cured tomatoes,
  • 30 gr of cut almond,
  • 250 gr of soft butter,
  • 1 glass of anisette,
  • 30 gr of smoked ham,
  • salt, freshly ground pepper.

how-to-cook-snailsPeel and chop the shallots and garlic. Wash, dry and finely chop parsley. Drain the brine from the dried tomatoes and cut them into small chunks. Fry the chopped almonds in a frying pan. Do not add oil to it. Chop the ham finely. You will need a bowl to prepare the sauce. Melt butter until it is soft. Put in the butter, half of almonds, onions, garlic, parsley, salt, pepper and other ingredients into the bowl. Mix all ingredients until smooth mixture. Drain the brine or broth (depending on what you use) with the shellfish. Put a little garlic oil in each sink. Place the same snail there and cover with another layer of garlic oil. Decorate the dish with the remaining almonds. If you forgot to salt the filling, sprinkle the salt with stuffed snails before baking. Place in the oven and bake at 200 degrees for 8-10 minutes. Prepared dish can be sprinkled with the chopped parsley. Bon Appetit!

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