Recipe for grape snails for beer. Achatina snails in garlic oil – Snail oil
Learning how to cook snails is easy if you follow our detailed instructions. However, for this you will need time, patience and a suitable occasion.
Snails are cooked with garlic butter and herbs.Photo: GettyIngredients Salt 1 tbsp. Soda 3 tbsp Bay leaf 3 piece(s) Dill 50 grams Peppercorns 7 piece(s) Garlic 5 cloves Bulb onion 1 piece(s) Dry white wine 300 milliliters Butter 220 grams Snails 1 kilogram
- Servings: 6
- Cooking time: 2 minutes
How to cook snails at home
This recipe calls for fresh snails. They are placed in a container, filled with water and closed with a lid. Snails are kept for 4 days. At the same time, they are washed once a day and re-filled with fresh water.
Prepared snails are prepared in the following way:
Eat a dish with baguette pieces, on which it is convenient to pour fragrant oil.
Stuffed snails can be frozen and used whenever you like. Butter for the filling can be made with different ingredients. Only garlic is added to butter; mix it with lemon, onion, parsley or walnuts. Vary the toppings to get a different taste of the dish.
How to cook frozen snails
If you bought frozen snails, then they are cooked according to a simple recipe:
- snails - 34 pcs.;
- white wine - 220 ml;
- butter - 90 g;
- onion - 0.5 heads;
- Roquefort cheese -15 g;
- parsley - 20 g;
- garlic - 1 clove;
- lemon zest - 1.5 tsp;
- black pepper;
- salt.
Roquefort can be replaced with any soft cheese.
Prepare frozen clams as follows:
Serve them with wine, cheese and baguette.
To cook snails, you will need time. However, this dish will be truly festive.
Few people dare to cook snails in their home kitchen. Perhaps, having learned how troublesome it is, many will change their minds and attitudes towards various delicacies of this kind.
How useful is this shellfish?
There are different types of snails that are used as food. However, in countries where this delicacy is more often found on the tables, it is believed that it is the grape variety that tastes the best.
Moreover, the meat of this mollusk contains approximately 70% protein and 30% amino acids, which our body needs for normal life. In addition, the composition includes vitamins and trace elements.
So, in France there is an interesting dish called Escargot. It is believed that it has a beneficial effect on human sexual activity.
Preparatory stage
Before you start cooking grape slugs, you need to remember that they need to be collected at a certain time and subject to certain conditions.
Clams can be collected independently, you just need to guess the moment. Either you do it early in the morning, or you wait for the rain.
If you have already collected or bought grape snails, do not rush to make something out of them. To begin with, the clams should be cleaned. And if the preparation of ordinary products means cleaning the outer parts, then in the case of snails, you need to clean their intestines from unhealthy food for humans.
Mollusks "go on a diet" for at least three to four days. As housing, a pan is suitable for them, into which there will be air access, and as food - a couple of tablespoons of flour. Every day, the diet of mollusks should be taken out, the container itself should be washed, and then put back and sprinkled with flour again.
After the end of the diet, we take out the slugs, bathe and check if everyone is alive. After that, you can proceed to the next step.
However, it is worth remembering that for some dishes the preparatory stage may differ in the duration of a particular procedure. For example, a diet can last much longer, up to two weeks.
Then they are put in a saucepan, poured with water with the addition of a small amount of vinegar, and brought to a boil over medium heat. After that, cooking continues for about 5 minutes.
The last stage of processing is the extraction of meat from the shell. This is done with a fork or tweezers. Only the fleshy leg is used in cooking and the curl is removed.
After processing, the remaining shells can not be thrown away, but boiled in a soda solution and rinsed. Thus, they can still be used for further stuffing.
Snail delicacies
Classic recipe: Burgundy snails
This recipe can be attributed to classic French dishes.
Initially, we proceed to pass the garlic through the press, then cut the onion and parsley. In principle, you can not suffer and grind with a blender. Add salt and pepper to them, as well as softened butter.
Grape snails must already be prepared (that is, each must be separated from the house, and the shell must be boiled in a soda solution and dried). We take a shell and put a mollusk in it, then we send a piece of oil with herbs, onions and garlic there. You need to press well so that the snail with oil “sits” deep in the house.
Delicate clam soup
To create this delicacy, you will need:
- 23-25 snails processed or canned;
- Onions - 4 pcs.;
- Butter - about 35-45 g;
- 1 glass of white wine and the same amount of cream;
- Meat broth - 1 l;
- Carrots, celery, leek - 25 g each;
- A couple of yolks;
- Parsley - 30 g.
Vegetables need to be cut into strips, and chopped greens in a blender.
The onion is cut into small cubes and laid out in a saucepan or saucepan with a thick bottom, where half of the crushed snails are added. They are stewed with the addition of butter for about 15-20 minutes.
After that, pour in the broth, wine, wait until the liquid boils.
Next, add the remaining snails, chopped vegetables and simmer for at least another 10 minutes. Next, prepare the yolks and cream: mix them together and pour in at the last moment, when the soup has almost stopped boiling.
Finally, the soup is sprinkled with parsley.
Snails in tomato sauce: an exotic taste
To create this masterpiece, you will need the following products:
- 20-24 grape snails (processed);
- Vegetable oil;
- Onion - 1 pc.;
- Spices;
- Salt;
- Tomato paste - 2 teaspoons.
We send the processed snails to a saucepan and fill it with water, where we also add a little salt and cook for 10 minutes. After that, drain and set the clam fillets aside.
Melt butter in a frying pan. Add chopped onion and fry a little (1-2 minutes). After that, add the pasta, salt, seasonings and fry for a couple more minutes. The snails are added last. The dish is cooked for another 5 minutes, after which it cools.
Snail "Napoleon": a delicious recipe!
This dish is incredibly tasty and the time spent on it is worth the end result. For cooking, you need to stock up on products such as:
- Processed snails - 20-30 pieces;
- Vegetable broth (1 liter is enough);
- Almond;
- Champignons - 150 g;
- Vegetable oil for frying;
- Tomato sauce - 50 ml;
- Spices;
- Greenery.
First of all, it is necessary to deal with snails: we lower them into the broth and cook over low heat for about three hours.
At this time, you can slowly do the rest of the preparations. We clean the almonds and mushrooms. The latter must be cut into slices and fried with vegetable oil. The almonds are finely chopped. Greens are also crushed. After that, all these components are mixed together: mushrooms, almonds, greens. Spices are added.
Next, prepare the pan. A mixture of mushrooms, herbs and almonds is laid out in its center in the form of a ring. Grape snails are placed in the very center. And all this is poured with tomato sauce. They are baked at t=180 for about 10-15 minutes.
From the above, it is clear that it is not difficult to cook and process snails. But there are some benefits that should not be overlooked:
- To check if all the clams are alive, place them in a container of water. After a while, the living will emerge from their shells, while the dead will remain motionless;
- Snails go well with red caviar. It is best to take them out of the shell onto a small piece of baguette, pour herb butter on top and add a little caviar;
- Do not eat any parts other than the leg, as they will do more harm than good. In addition, the dark curl does not have the same taste properties as the fleshy part;
- To get the clam out of the shell during the meal, there is a special fork with two prongs.
Grape snails are an incredibly healthy and tasty dish. Although it is somewhat unusual for the average resident, but once you try it, you are unlikely to forget this taste. And having mastered a fairly simple technique for preparing mollusks, you can often cook them at home.
The cultivation of grape snails has a long history. According to some reports, the ancient Romans began to deal with this business for the first time. Today, these mollusks are widely used in cooking. Dishes from them are present in Italian, French and Spanish cuisine. In today's article, we will tell you how to properly prepare snails for cooking and what delicacies can be made from them.
Product pretreatment
Cooking snails is a very difficult task, especially from a moral point of view. They cannot simply be collected from plants and loaded into boiling water. Before that, they need to clean the intestines.
Those who want to figure out how to prepare grape snails for cooking should remember that live clams should first be placed in a glass aquarium, the bottom of which is covered with a small layer of flour, dill or parsley (a couple of full tablespoons per kilogram of live weight). On the second day, the amount of food is halved, and on the third day it is completely removed. During the fasting period, the snails need to be slightly moistened with a sprayer.
After that, the cleaned mollusks are carefully sorted out, throwing out dead individuals. And those that survived can be subjected to further processing. The subsequent preparation of grape snails for cooking comes down to the fact that they are thrown into a pot of salted boiling water and boiled for five minutes. Then the dishes are removed from the fire, covered with a lid and wait a little more. After about ten minutes, the clams are removed from the broth, cooled and cleaned. To do this, the meat is simply picked up with a fork and pulled out of the shell. During this procedure, it is important not to forget to remove the intestine, which looks like a black curl.
As for shells, they may be needed for stuffing. But before that, they must also undergo special treatment. They are poured with boiling water, in which a small amount of baking soda is dissolved, and boiled for a short time. Then the shells are washed in running water, dried and put away for storage.
Snails in Burgundy
Already from the name itself it becomes clear that this gourmet dish belongs to the French national cuisine. It has an unusual taste and a pleasant delicate aroma. To prepare it you will need:
- Hundreds of snails.
- A liter of good white wine.
- 3 tablespoons of flour.
- 200 milliliters of 3% vinegar.
- A couple of carrots and onions.
- Salt, thyme, bay leaf and parsley.
In addition, this recipe for making grape snails involves the use of several additional ingredients. Therefore, be sure to check if you have in your house:
- 700 grams of soft butter;
- 5 g black ground pepper;
- 25 grams of salt;
- 80 g chopped parsley;
- 3 cloves of garlic;
- 100 grams of onion.
All this will be needed to obtain the so-called snail oil. It is quite easy to prepare. To do this, all the necessary products are combined in one bowl and mixed well.
Now it's time to get back to cooking the snails. They are poured with clean cold water, brought to a boil and boiled for five minutes. Then they are cooled, removed from the shell and freed from the intestines. The resulting meat is washed again, put in a saucepan and poured with wine, diluted with a liter of drinking water. Chopped carrots, chopped onions, salt and aromatic herbs are also added there. All this is sent to the stove and simmered on a minimum fire for at least four hours.
Put some snail oil into the prepared sink. Cooked meat is placed on top. All this is covered with another layer of oil and briefly sent to a preheated oven.
Snails in tomato sauce
We present to your attention another very interesting version of an unusual dish. This method of cooking grape snails allows you to get a real delicacy that is appropriate on any holiday table. This time you will need:
- Medium bulb.
- 20 cleaned and washed snails.
- A couple of full tablespoons of tomato paste.
- ¼ cup vegetable oil.
- A teaspoon of soup seasoning.
- Salt and hot red pepper.
The snails are placed in a suitable pot and filled with water. All this is salted and boiled for no longer than ten minutes. Then the snails are removed from the broth, cooled and put aside.
Fry the chopped onion in a hot skillet. After a minute, add tomato paste to it and continue cooking. Then the resulting sauce is spread to the snails and boiled for five minutes. Ready-made clams are strung on skewers and decorated with slices of bell pepper.
Baked snails
This option is interesting because it involves the use of canned shellfish. This greatly facilitates and speeds up the process of preparing grape snails. To surprise everyone with a delicious and exquisite delicacy, you will need:
- 30 canned snails.
- ½ pack of butter.
- 100 grams of parmesan.
- A couple of cloves of garlic.
- Fine-grained salt, ground nutmeg, pepper and herbs.
Softened butter is combined with crushed garlic, spices and chopped parsley. Everything is mixed well and the molds are poured with the resulting sauce, at the bottom of which there are already canned snails. The future dish is sprinkled with pre-grated cheese and baked in the oven for about a quarter of an hour.
Snails stewed with mushrooms
This option of a hot dish will interest real gourmets. It is distinguished by its aesthetic appearance and exquisite taste. It is important to bear in mind that this recipe for making grape snails at home involves the use of a non-standard set of components. Therefore, see in advance whether you have at hand:
- 500 grams of snail pulp.
- Medium bulb.
- 200 grams of fresh chanterelles and porcini mushrooms.
- ½ cup natural port.
- Sour cream, butter, salt, aromatic spices and herbs.
Onions and mushrooms are washed, peeled and cut into small pieces. Then they are fried in warmed butter until half cooked and transferred to ceramic pots. Port wine, salt, spices, washed snail pulp and sour cream are also added there. Everything is gently mixed, covered with foil and baked for half an hour. The finished dish is decorated with fresh herbs and served on the table.
Cretan snails
This light and very tasty dish is prepared so simply that any beginner can cope with such a task without any problems. For this you will need:
- Tablespoon of rosemary.
- 100 milliliters of olive oil.
- A couple of full tablespoons of wine vinegar.
- Salt.
Cooking grape snails according to the method described below does not take much time and does not require special culinary skills. The clams are laid out on a hot thick-bottomed frying pan filled with a layer of table salt, so that the holes are at the bottom, and they are allowed to dry. As soon as excess moisture evaporates from the snails, olive oil is added to them and cooked for five minutes. Then wine vinegar and rosemary are sent to the pan. Everything is well mixed, heated and removed from the stove.
Snails in Maltese
This unusual but very tasty dish is a great option for a family lunch or a romantic dinner. For the preparation of grape snails in the house must be:
- 200 milliliters of dry red wine.
- Half a kilo of blanched snails.
- 45 milliliters of olive oil.
- Salt, ground pepper, basil, marjoram and fresh mint.
Pre-cleaned and scalded snails are lightly fried in refined vegetable oil, and then poured with wine, salted and seasoned with aromatic herbs. All this is simmered on a minimum fire for about a quarter of an hour. Shortly before the completion of the heat treatment, chopped greens are added to the almost ready dish.
Snails in sour cream sauce
This dish has a delicate, refined taste and a pleasant light aroma. Therefore, it can be safely served on the festive table. To repeat this recipe for cooking grape snails at home, double-check in advance whether you have everything you need at hand. In this situation, you will need:
- 36 canned grape snails.
- 100 grams of Parma ham.
- Tablespoon of flour.
- Shallot.
- A couple tablespoons of soft butter.
- 30 milliliters of thick sour cream.
- 5 large spoons of brandy.
- Lemon juice, egg yolks and green onions.
- Salt, white pepper and puff pastry tartlets.
Shallots and ham are cut into not very large pieces and fried in hot butter. Then wheat flour, brandy, sour cream and pre-washed snails are added to the same pan. All mix well and cook over low heat until a thick homogeneous sauce is obtained. After that, the dishes are removed from the burner and salt, spices, lemon juice and egg yolks are sent to it. The resulting mass is filled with tartlets and served to the table.
Soup with snails
This is a classic dish of German national cuisine. This recipe for making grape snails (a photo of such treats can be found in today's publication) involves the use of a specific food set. Therefore, before starting the process, see if you have at hand:
- 24 canned or boiled snails.
- 4 shallots.
- 250 milliliters of dry white wine.
- 40 grams of butter.
- Liter of meat broth.
- 20 grams of leeks, celery and carrots.
- Yolks from two eggs.
- Salt and parsley.
In a frying pan with warmed butter spread chopped shallots and half of the chopped snails. All this is stewed for several minutes, and then poured with wine and broth and brought to a boil. The remaining snails and chopped vegetables are immersed in the seething liquid. All this is simmered over low heat until the ingredients are soft. A minute before the fire is turned off, a mixture of egg yolks and cream is poured into the soup. Before serving, the dish is decorated with chopped herbs.
Austrian snails
This dish has another name. Locals know it as Viennese snail goulash. To prepare it you will need:
- 200 grams of prepared snails.
- A couple of bulbs.
- A clove of garlic.
- 125 ml paprikamus.
- Tablespoon of tomato paste.
- 250 ml beef broth.
- A tablespoon of ground sweet paprika.
- Olive oil, salt, cumin, rosemary, thyme and marjoram.
Sequencing
Onions and garlic are chopped and lightly fried in vegetable oil. Then they are stewed together with tomato paste and paprikamus. After a few minutes, broth, salt and herbs are added to the same bowl. All this is simmered on minimum heat for a quarter of an hour, and then combined with snails and brought to a boil again.
Since in the capital snails can only be found in markets ("Auchan", "Scarlet Sails", "Metro") and, as a rule, already prepared, in Burgundy style, with garlic sauce, I have nowhere to take pictures of the process of catching and butchering, therefore I will post a photo report of the final stage of preparation and further, found recipes, using which someone may post their full-fledged post.
Of what you need to buy in the store, based on two adult eaters, this is 1 kg of grape snails in garlic sauce, one fresh baguette, toothpicks.
We spread the snails, if there is a snail, or just on a plate so that all the shells are oiled up and put in the oven or microwave until the oil boils, about two minutes.
cut baguette
we monitor whether the butter has melted, if everything is ok, then we take out the dish
we arm ourselves with a toothpick, extract and eat a snail, have a snack with bread poured from a shell with butter.
Actually, here it is, the finished snail
Bon appetit!
Snails in Burgundy
100 snails, 1 liter of white wine, 200 g of three percent vinegar, 3 tbsp. tablespoons of flour, 2 carrots, 2 large onions, parsley, bay leaf, thyme, salt, 800 g of snail oil.
Prepared snails put in a saucepan, pour cold water, bring to a boil and boil for 5-6 minutes. Rinse them with cold water, dry them with a clean cloth or towel, remove the snail from the house with a tailor's pin (in France there is a special “tool of labor” for this, it resembles a tailor's pin) and cut off its black tip. Rinse the snails cleaned in this way again and put in a saucepan, pour dry white wine and the same amount of water so that all the snails are covered with liquid. Add 2 chopped carrots, chopped onions, thyme, parsley root, celery branch, green onion. Salt at the rate of 10 g per liter and cook for 4 hours. Then remove from heat and leave to cool in this broth. While the snails are cooking, wash and boil the shells in soda water. Then rinse them with clean water and dry.
Snail oil: cut very finely (can be grated) 100 g of onion, 3 large cloves of garlic, add 80 g of chopped parsley, 25 g of salt, 5 g of ground pepper, 700 g of butter, soft, but not melted. Mix everything well in a bowl.
Put a nut of cooked oil on the bottom of the shell, then a snail, covering the top with a good portion of the same oil. Put the stuffed shells with butter up on a dish and put them in a hot oven for 7-8 minutes before serving. Serve this sizzling aromatic dish immediately.
Snails a la Limousin
6 dozen Burgundy snails, 1 glass of vinegar, 300 g of shelled walnuts, 200 g of butter, 1 clove of garlic, a few sprigs of parsley, salt, pepper.
For the broth: 0.5 liters of dry white wine, 1 carrot, 1 onion, bay leaf, celery, parsley, salt, pepper.
Snails, prepared in advance, as indicated above, dip into water, acidified with vinegar. During this time, peel 1 carrot and onion, chop them, cook greens. Transfer the snails to a spacious saucepan, pour in white wine and water so that they are completely covered. Salt, pepper, add chopped carrots and onions, herbs and cook for 3-4 hours. While the snails are cooking, prepare snail oil, for which peel the nuts and garlic, wash the parsley, chop everything finely; skip the crumb of rye bread through a meat grinder; put butter in a bowl, add chopped nuts and other greens and bread crumbs, pepper and mix everything well to get a homogeneous mass. When the snails are cooked, drain the broth, remove the snails from the shells with a pin, cut off the black dots on the tip of the body. Stuff the shells in the same way as in the previous recipe: put a piece of snail oil the size of a nut on the bottom of the shell, then a snail and, finally, again a piece of cooked butter.
Put the stuffed snails in a refractory dish, oil side up, add a few drops of white wine to each snail and place in a hot oven for 10 minutes. Serve immediately.
Snails a la sussarello
10 dozen snails, 1 cup vinegar, coarse salt.
Decoction: 1 carrot, 1 onion, 1 leek, pepper, bay leaf, thyme, salt. Sauce: 4 tomatoes, 4 tbsp. spoons of olive oil, 1 onion, 1 clove of garlic, flour, salt, pepper.
Sprinkle the snails with coarse salt, pour with vinegar. Soak for 2 hours, then rinse in several waters.
Place them in a large pan of simmering water and blanch for 5 minutes. Take it out, let the water drain.
Prepare a decoction: boil washed and chopped vegetables in 2 liters of water, add flavoring seasoning, salt and pepper. After 10 minutes, put the snails there and cook for 2 hours (so that they can be easily removed from the shells.
Prepare the sauce: Pour the olive oil into a large skillet. Peel the onion, chop and put in a pan, sprinkle with a tablespoon of flour. Stir. Add peeled and chopped tomatoes, peeled garlic. Salt, pepper. Put the snails there, add 1 cup of broth. Simmer over low heat for 20 minutes and serve. To make it easier to remove the snails, punch the bottom of the shell and, blowing from the other side, remove the snail. This is what it means - syusarello!
Grape snails are among the most spectacular and delicious delicacies of animal origin. Thanks to this, shellfish dishes can be found on the menu of most restaurants in the world, from French to Russian. In addition, a grape snail can also be cooked at home and for this it is not even necessary to buy a delicacy in a store.
A few words about grape snails
Common snails are most often found in countries of the temperate zone, so there are a lot of them in the south of Russia. You can cook both grape and garden clams.
The difference between the species is only in size, so it is preferable to collect grapes. In addition, the latter are grown on special farms for gastronomic purposes, because the meat of these animals is considered not only tasty, but also very healthy.
It has been proven that snail meat contains about 10% more protein than, for example, chicken meat. In addition, the delicacy is rich in useful elements such as magnesium, iron, calcium and even B vitamins.
Where can you get a delicacy? In nature, animals that are not very pleasant in appearance, but excellent in taste, settle in degrading forests, as well as fields. In addition, they can often be found in gardens where the soil is limestone. If you are going to look for gastropods in dry weather, most likely they will hide under stones or just in shady places.
How can you cook a grape snail at home? Of course, the Russians do not eat tons of this delicacy, like some French, but sometimes you still want to pamper your guests with some unusual goodies. And dishes from clam meat are ideal for these purposes.
However, it should be understood that before preparing an unusual dish, the meat should be processed in a certain way, otherwise the taste of the dish will turn out to be frankly useless.
How to clean?
So, we have already figured out that you can even catch clams in your own garden. At the same time, "hunting" is best done either in the early morning or after rain. It is at these moments that the chances of catching gastropods increase many times over.
After you get a live delicacy, you will have to perform a very unpleasant, but necessary procedure for cleaning animals from mucus and dirt.
For this you need:
- Take a large container and pour flour on the bottom (0.5 kg of product will require 2 tablespoons of flour);
- Put the “gastropods” there for a day;
- On the second day, the mollusks also need to be “feeded” with flour, but now it will take half as much;
- On the third day, the animals are generally satisfied with a fasting day and are not given flour at all;
- Then they are washed with running water several times to clear them of mucus;
- After that, the delicacy is poured into a container, at the bottom of which there is a small layer of salt;
- Since the "leg" is very sensitive, the animal will begin to secrete mucus profusely and die in a couple of hours;
- Next, the clams are washed again, after which you can proceed to the next stages of cooking.
Russian snail recipe
So, let's begin.
How to cook a grape snail?
Large snails can be found in mixed forests, especially near water bodies. Mollusks actively crawl early in the morning and after heavy rain. Collecting snails is somewhat similar to picking mushrooms - excitement appears and “snail” places are found, but instead of a basket, take a bucket with a lid with you so that the prey does not run away. Take individuals with a shell with a diameter of at least 5 cm, leave the smaller ones free.
grape snail cook at home
Now the task is to clean the snails from dirt both inside and out. To do this, you need to starve them for at least 3 days. You can keep them these days in the same bucket covered with a cloth. Once a day, thoroughly rinse the snails and their homes under running water. Do not forget that these snails are land snails and in a large amount of water they can drown.
snails must starve
After three days, before cooking, rinse the snails. Check and remove the dead.
starved snails are selected and washed
blanch in salted water
Throw the prepared snails into boiling slightly salty water. Blanch them without bringing to a boil for 10 minutes. The resulting foam can not be removed.
We take out the boiled snails.
take snails out of the water
And wash off the curdled mucus with cold water.
wash away curdled mucus
We take out the contents of the shells. It is most convenient to do this with tweezers, grabbing the snail's leg at the base.
take the snail out of the shell
Empty shells are not thrown away, we will need them later. Cut off the leg of the snail from the insides. Once again, thoroughly rinse the snail fillet and shells from the remnants of mucus.
Cook separately for at least 30 minutes!!!
Shells in water with soda, per liter of water - 2 tablespoons of baking soda. During the cooking process, the shells will become lighter. Snail fillets are boiled in salted water with onions, bay leaves and spices.
separated from the shell
While the snails are cooking, prepare the herb butter.
Wash greens and finely chop.
We interrupt salt, herbs and butter in a blender. Squeeze the garlic into the oil and stir.
cooking oil with garlic and herbs
The snail shells boiled in soda are again thoroughly washed under running water and dried. Then we stuff them halfway with "snail" oil.
stuffed with butter
We put snail fillets into the shells.
put the snail fillet
Put the rest of the oil on top.
oil on top
We spread the stuffed shells on the grill or refractory dishes. Cover the holes with a piece of cheese.
slice of cheese on top
Bake at 200 degrees for 15 minutes.
bake 15 min
We put it beautifully on a plate and invite the surprised household members to taste a new dish.
Today, this tradition has been forgotten a little, and even in high-class expensive restaurants, chefs do not always know how to cook snails properly. Although, in principle, there is nothing complicated about this and almost anyone can cook a delicacy right at home. There are many ways to cook snails. The simplest is to boil them or bake them in coals. There are also complex options that take several days, but the result is a real masterpiece of culinary art called escargot.
How to clean snails before cooking?
Masters of cooking snails recommend that before proceeding directly to the cooking of snails, put them in a saucepan and put them in the refrigerator for several days. The cleaning procedure can last up to 2 weeks, during which the snails should be washed periodically with cold running water. However, some experts also advise during this process to occasionally feed the clams with flour, bran and aromatic herbs, such as thyme, fennel, etc. This will not only speed up the cleaning itself, but also give the snails an additional flavor.
After cleaning, it is necessary to remove from the total mass of dead snails. To do this, they fill it with water - living individuals will definitely show activity. Further, the snails, together with the shells, are placed in boiling water, boiled for several minutes, discarded in a colander and washed under cold water.
Snails baked on charcoal
This is one of the fastest ways to cook snails. To do this, you need to prepare the coals - kindle a fire and let the wood burn out completely. Then a grill grate is placed over the formed coals, snail shells are placed on it with holes up, lightly sprinkled with salt and pepper, then a little vegetable oil is poured inside (instead, you can put a small piece of lard on top). Snails are baked for about 10 minutes, after which, using a toothpick, they pick out the contents of the shells and carefully separate the meat from the rest of the insides. The dish is ready.
In a city apartment, instead of coals, you can use a regular household grill.
How to cook snails?
Bring several liters of water to a boil, put snails in it, when boiling starts again, boil them for 3 to 5 minutes, depending on the size. As a result, the snails are quickly cleared of mucus and subsequently easily come out of the shell. Further, the cleaned meat is cut, separating the fleshy part, which is called the cephalopod. It is placed in fresh, clean and not very salty boiling water, finely chopped vegetables are added and boiled until fully cooked. The result is a very tasty and nutritious soup.
How to fry snails?
At the first stage of cooking this dish, they act in the same way as described above: boil the snails, remove them from the shell, and separate the cephalopod. Next, a small piece of lard is melted in a pan, finely chopped onion is put into it, when it becomes transparent, a couple of chopped garlic garlic are added, after a few minutes the prepared snail meat is laid out, fried until tender. The resulting dish tastes very much like fried mushrooms or boiled white meat. In any case, it will be very tasty.
How to cook escargot?
1 kg of snails are cleaned according to the method described above, they are blanched for 2 minutes, removed from the shells, the meat of the entrails is cleaned, then lightly salted. Next, pour several liters of water into the pan, add a whole head of onion, aromatic herbs, and spices if desired. Bring it all to a boil, lay the snails, boil them until tender.
A large head of garlic is cleaned and disassembled into cloves, crushed with a special press. Finely chop a bunch of parsley. 300 g of butter is kept at room temperature for several hours, garlic and herbs are added to it, salt and pepper are added to taste, as well as a couple of drops of lemon juice, everything is stirred until a homogeneous mass is obtained. If desired, you can add a little grated hard cheese.
The prepared fragrant oil is spread on the bottom of the baking dish, the snail meat is distributed on top in an even layer. The container is placed in a preheated oven, baked for about 10 minutes at medium temperature, after which it is immediately served to the table. You can also use the microwave for this, which allows you to reduce the cooking time to 2-3 minutes. Escargot is always served with dry wine: white, red or rosé.
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