Description
Not to look nervous)) Presents the entire process-from collecting to serving already prepared snails.
Ingredients
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Snails
80 piece
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Onion
2 piece
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A mixture of spices
1 tsp
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Butter
200 g
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Garlic
6 tooth
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Parsley
1 coup
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Salt
Cooking
The snails first, you need to gather up. In the spring, new grass, a lot of them, to collect 80 pieces was not easy.
Plant them in a spacious capacity for 3 days, that was a good vent, but it was not possible for them to escape. Do this in order to cleanse the bowel. It is necessary to wash 2-3 times a day.
At expiration, washed snails, put in a pot of cold water, bring to a boil, but not boil. At this stage they are very easy to get out of your shell.
Here's what was in the shells. Leg that sticks out of the shell and the insides, which we won't use.
Detachable fillet (leg) from the viscera, the latter twice)). Fillet boil in salted water with spices for about an hour and a half. I like the Mediterranean spice blend.
Shells wash well and boil in salted water for 45-60 mins. you Can add 2 tbsp of baking soda
Oil, herbs, garlic and salt grind them in the processor to obtain a homogeneous mass.
Cooled shell stuffed with up to half of the cream, then put one fillet and top the cream again to seal the entrance. If you do not need to use immediately, you can send frozen.
Bake in a preheated oven at 200 degrees for 10-15 minutes. If a small party, you can make small "nests" from foil. If the portion is bigger, it is more convenient to put in salt. Sprinkle with grated cheese.
To get the snail the thin fork. Any special I had, so I got out the fondue set.
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