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How to prepare 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 considered a dietary product. They are delicacy, because snails’ meat does not contain fat and has abundance of useful vitamins. The French are considered the founders of receipts from, although this delicacy is used in many other countries of the world.

An escargot consists of snails, stuffed with different spicy herbs and butter. As usual, they use live snails with shells, however canned or smoked snails are also suitable. There are many popular recipes, but the one “in Burgundy” is the most favorite. Many restaurants in Europe serve this recipe, but French cuisine is the richest in experiments.

Stuffed snails in the oven

 

This recipe is experimental. To prepare four portions, you will need:

  • 4 dozens of snails (boiled or fried will work),how-to-prepare-snails
  • 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.

how-to-prepare-snails

Shallots and garlic should be peeled and chopped. Wash, dry and thinly cut parsley. Drain the salt water from the dried tomatoes and cut them into chunks. Use the frying pan to fry the chopped almonds. Oil is not required. Bowl will be required to cook the sauce. Melt butter until it gets soft. Put half of almonds, onions, garlic, parsley, salt, pepper and other ingredients into the bowl with the butter.

Mix the ingredients to get the smooth mixture. Drain the broth with the shellfish. Put a little garlic oil in each shell. Place the snail there and cover it with one more layer of garlic oil. Garnish the dish with the lasting almonds. Salt can be sparkled on the shells before baking. Place them into the oven and cook at 200 degrees for 8-10 minutes. You may sprinkle the prepared dish with the chopped parsley. Bon Appetit!

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