Snails with white wine
Instructions
You heat the oil in a saucepan, saucepot and the shallot and chopped garlic, moderate heat for 3-4 minutes.
Add the bouquet garni, snails and the salt needed and season all together for a few moments, stirring constantly with a wooden spoon.
Pour the white wine and chicken stock and simmer to heat gently for about three hours.
Five minutes before the end, add the slice of bread, soften in Marc de Bourgogne, squeezed and reduced to crumbs.
Finally remove the preparation from heat and allow to cool.
Remember that if you use canned snails, you must reduce the cooking time to 20 minutes and halving the amount of white wine and broth.
Inserted into each shell half a teaspoon of cooking snails and shellfish.
Mix in a bowl the butter, shallots and garlic, chopped mixed herbs, salt and pepper, a ground until mixture is homogenous.
Put a little flavored butter into each shell, eight saucers special deliver and place in hot oven (200-220° c) for 10 minutes, then serve.
---ADVICE.
If you have snails that have not been cleaned and subjected to purging, you must make yourself these treatments before you prepare them.
First left for three days the snails still lives in a basket closed but ventilated.
After the indicated time wash repeatedly under running water spazzolandole with care, then cook in a pot with boiling water for 15 minutes.
After drain snails, estraetele from the shell using the special tool and deprive of the head and the back.
Rub the flesh with salt and then rinse it with water and vinegar: repeat the two operations several times, in order to completely eliminate all traces of mucus.
Ingredients and dosing for 8 persons
- 48 clean shelled snails
- 48 snail shells
- 2 tablespoons of olive oil
- 60 g of chopped scallions
- 1 clove of chopped garlic
- Salt
- 1 stalk of leek (for bouquet garni)
- 1 bit of celeriac (for bouquet garni)
- 1/2 onion (for bouquet garni)
- 2 cloves (for bouquet garni)
- 1 sprig of parsley (for bouquet garni)
- 50 cl of dry white wine
- 25 cl of chicken soup
- 1 slice of bread without crust
- 4 cl of marc de bourgogne
- For flavored butter:
- 300 g of butter
- 40 g of chopped scallions
- 2 cloves of chopped garlic
- Salt
- Pepper
- 2 tablespoons of mixed chopped herbs (basil, rosemary)