Snails baked with almonds
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An unusual but very tasty snack.
The cuisine of the principality has borrowed some traditional dishes and recipes from the neighboring Catalan province of Lleida, giving them their own special character. A great example is baked snails.
For this recipe, we use regular snails, which in Andorra and its surrounding areas are usually called garden snails. These are medium-sized snails that can be cooked on the grill, in the oven, in sofrito sauce, in vinaigrette, etc. Whichever method you choose, eating snails properly cooked is a real pleasure.
Ингредиенты
24 grape snails in shells, without additional stuffing
40 g softened butter
2 cloves garlic, without green sprouts
2 small shallots
1 tbsp chopped parsley
30 g almonds
20 g hard cheese
salt, freshly ground white pepper
1 pack of Belaya Dacha Dijon Salad Mix (180 g)
extra virgin olive oil and balsamic vinegar for serving
Рецепт
Step 1
Wash the snails thoroughly. Boil in boiling water for 20 minutes. Drain in a colander and cool slightly. Save about 50 ml of the broth (strain it through the finest sieve). Remove a snail from each shell and place in a bowl. Rinse the snail shells in hot water and dry. Press the garlic.
Step 2
Mix the butter with finely chopped shallots, garlic and parsley. Salt and pepper.
Step 3
Mix the finely grated cheese with the almond crumbs. Pour about 0.5 tsp of broth into each shell, then add a snail and a little butter with herbs.
Step 4
Dip each shell into the Parmesan-almond mixture, then place them in a baking dish, keeping the oil in.
Step 5
Bake in a preheated oven at 250°C until the oil sizzles, about 3 minutes. Serve immediately with a salad mix drizzled with olive oil and balsamic vinegar.