The grape snail, an inhabitant of gardens, parks and forest edges, is widespread in southern Europe. In Italy, Spain and France, this shellfish has long and firmly entered the everyday menu. The tender meat of a grape snail contains 10% protein, 30% fat, 5% carbohydrates, vitamins B6, B12, iron, calcium and magnesium. On our table, this mollusk is a rare guest, dishes made from them are unusual and elegant, associated with the festive table. Snail shells decorate the table, and thanks to French or Italian sauces, this dish turns into a real delicacy.
It is necessary
-
- For snails in sour cream:
- 1 shallot
- 100 g Parma ham;
- 2 tbsp. tablespoons of butter;
- 36 canned grape snails;
- 1 tbsp. a spoonful of flour;
- 5 teaspoons of brandy;
- 2 tbsp. spoons of sour cream;
- egg yolks;
- lemon juice;
- salt and white pepper to taste;
- 4 puff pastry cups;
- 2 green onion feathers.
- For snails with almonds:
- 12 canned grape snails;
- 12 snail shells;
- 3 tbsp. tablespoons of butter;
- 3 shallots;
- 1 clove of garlic;
- 1 teaspoon of chopped parsley;
- 1 teaspoon of grated Parmesan;
- 1 teaspoon finely chopped almonds;
- salt
- freshly ground white pepper.
Instructions
Step 1
Snails in sour cream
Finely chop the shallots, finely chop the ham. In a saucepan, fry the onions in butter until golden brown, add the ham.
Step 2
Place the snails in a colander, dry and add to the mixture. Mix everything well and lightly sprinkle with flour, pour in brandy and add sour cream. Heat the mass over low heat and stir until it turns into a homogeneous thick sauce.
Step 3
Remove the saucepan from heat, add lemon juice, salt and pepper. Chop the green onion finely. Heat the cups of dough a little in the oven, fill evenly with the resulting mass and garnish with green onions.
Step 4
How to make puff pastry cups. Cut out an even number of circles with a diameter of 5 cm from the finished puff pastry. Make rings from half of the circles with a smaller glass, then grease them with yolk and glue to the circles. Brush the top with yolk again and bake for 15 minutes. in the oven at a temperature of 220 ° C.
Step 5
Snails with almonds
Rinse snail shells in hot water, place on a towel and let dry completely. Chop three shallots finely. Mash the butter with finely chopped shallots, chopped garlic and chopped parsley, season with salt and freshly ground white pepper to taste.
Step 6
Throw the canned snail meat in a colander, drain all the liquid, save it. Grate the parmesan on a fine grater, finely chop the almond kernels, mix the parmesan with the almond crumbs.
Step 7
Pour about 0.5 teaspoons of the stored liquid into each sink, then add the canned snail and some herb butter to fill the sink. Dip each shell, open end, into the parmesan and almond mixture, then place them in a baking dish. Arrange the sinks so that the melted butter does not leak out when baking.
Step 8
Preheat the oven to 250C, bake the snails in the oven until the butter fizzes, about 3 minutes. Baked snails are best served straight from the oven.
