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Recipies
I know a lot of people don't like the idea of cooking snails, but I have also had a lot people emailing me saying they found the recipies useful. Please don't email me complaining.

Garlic Butter
  • 7ozs. Butter
  • 1-2 Cloves Of Garlic
  • A Handful Of Very Fresh Parsley
  • Salt
  • Pepper
  • Pinch Of Nutmeg
Chop the parsley very fine indeed. Pound the Garlic in a mortar, removing any shreds and leaving only the oil of the garlic. Put the butter into the mortar and work it so that the garlic impregnates it completely, and then add the parsley, which should also be thoroughly worked in and evenly distributed, then add a very little salt, pepper, and nutmeg.
Sometimes a shallot and a few mushrooms, cooked a minute in butter and chopped with the parsley are added.
The snails that can be bought in tins, with shells in a separate packet, are quite good. It is really the garlic butter that counts. (Always use butter when it is absolutely freshly made. The garlic very quickly turns the butter rancid, which is the reason that snails bought ready filled at charcuteries are not always satisfactory.)


Snail Pizza
  • French bread dough
  • 300g Small French snails
  • 50g Dried Chanterelle Mushrooms
  • 700g Raclette Cheese (Shredded)
  • 250ml Tomato Sauce
  • 2 Cloves Fresh Garlic
  • Fresh Parsley
  • 220g Butter
Make the French Bread dough recipe at least 1 day beforehand if you can. Roll the dough out into the shape of a pizza, put it on a pizza pan,and set it aside. It will keep in the refrigerator overnight.
Preheat the oven to 220 deg. C. Prepare the dried mushrooms according to published recipes (soak, wash, cut, resoak, wash, drain).
If the snails are too large (larger than a garlic clove), then cut them in pieces. Drain the snails well. Melt the butter in a baking dish, add the snails, crushed garlic, 2.5 ml salt, and ground black pepper to taste.
Put the bread-dough pan on the top rack of the oven and the snails on the bottom rack of the oven, and cook them both in the preheated oven for 10 minutes. Take them out, and drain the cooking butter from the snails.
Spread the tomato sauce in an even layer on the bread, then sprinkle the Raclette cheese over it. Add the snails, and then the mushrooms. Sprinkle with fresh parmesan cheese, salt, and pepper.
Bake at 220 deg. C in the top rack for 12 minutes(bottom rack will burn the crust).


Perciatelli With Snails
  • 350g Perciatelli
  • 30 Snails
  • 500g Tomato Pulp
  • 1 Onion
  • 20g Minced Parsley
  • 1 Garlic Clove
  • 70g Grated Sheeps Cheese
  • 5tbs Extra-virgin Olive Oil
  • Chili Pepper (Optional)
  • Salt And Black Pepper
  • Vinegar And Cornmeal (For Cleaning The Snails)
Clean the snails: take their operculum away, wash them, put them in a bowl, cover them with water, add some salt and vinegar and leave them sunk for about one hour. Then drain and wash them for a while under running water. Then boil them for about one hour, drain them again, wash them with water and vinegar and, with a sharpened iron, separate the mollusks from their shell and eliminate the end-part (the intestines). Then put them in a wide bowl with corn meal and rub them with the meal to take the remainder of the gluey humour away. Wash, drain and dry them.
Brown the sliced onion in a pan with the olive oil, add the whole garlic and, optionally, the red chili pepper, the chopped tomato pulp, the parsley and adjust with salt and black pepper. After 10 minutes, add the snails and a small ladleful of warm water and keep boiling for about 45 minutes (at the end the sauce will be well thick). Boil the perciatelli in plentiful salt water, drain them underdone and season them with the sauce of snails and the sheep cheese.



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