Tuscany Crostinis
For 4 people
- 200g of snails
- ½ glass of white wine
- 1 bouquet of basil
- 125g of polenta
- 1 small pepper bird
- Olive oil
- Salt pepper
Prepare the polenta according to the recipe and let cool in a mold on 1cm thick.
Unmould and cut small 4x4 cm squares. Fry in olive oil until brown and drain on paper towels.
Simmer the drained snails in olive oil, white wine, garlic, chilli, salt and pepper.
Let reduce 10 minutes and add the chopped basil.
Prepare small toast and serve very hot.
Pan-fried Sicilian snails
For 4 people
- 200g of snails
- 1 bunch of chopped parsley
- 1 onion
- Olive oil
- Slices of toasted bread
- 5 peeled tomatoes seeded
- 1 green pepper
- 2-3 cloves of garlic
Salt pepper
Brown the chopped onion in the olive oil, add the tomatoes in cubes and the chilli. Let reduce and season.
Add drained snails, parsley, and simmer 10 min.
Rub the toast with the garlic.
Serve very hot.
Small snail slippers with rosemary
For 4 people
- 200g of snails
- 2 chopped shallots
- 25 cl of whipping cream
- 2 rolls of short pastry
- 1 small glass of Armagnac
- Four sprigs of rosemary
- 1 egg yolk
- Salt - white pepper
Brown the shallots, add the drained snails. Add 2 tablespoons broth, the cream, the rosemary and let thicken over low heat. Season.
Make small slippers and brown them with egg yolk.
Bake 15 minutes at 220 ° - th 6
Jurassic Snail Pie with Comté and Yellow Wine
For 4 people
- 200g of snails
- 2 sheets of broken pasta
- 150g grated County
- 25cl of béchamel
- 25 cl of whipping cream
- 1 glass of yellow wine
- 20g of butter
- 2 egg yolks
- Parsley and chopped sage
- Nutmeg, salt, pepper
Brown the snails in the butter, add ½ glass of yellow wine and let reduce.
Add the béchamel, add 1 egg yolk, the Comté, the fried snails, the parsley and the nutmeg.
Make the pie, make a chimney in the lid and brown with egg yolk.
Bake 15 minutes in the oven at 220 ° C - th6.
In a saucepan, add cream and sage and thicken.
Serve the very hot pie with sage cream.
