Snails Sommeroise Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
100: Snails,
Vinegar,
2: Thyme sprigs,
1/2: Bay leaf,
1: Basil sprig,
1: Pared orange peel,
7 ounce: Pork rind,
1/2 cup: Olive oil,
1/2 lbs: Fatty bacon,
6: Shelled walnuts, ground
4: Canned anchovy fillets,
3: Garlic cloves,
Salt and pepper,
3 tbsp: Flour,
6 1/2 lbs: Whole trimmed spinach leaves,
Directions:
Preparation time 3 hours. Cooking time 2 1/2 hours. Starve the
snails for at least 8 days, then wash them in several changes of
water until clean. Rinse with vinegar, then drain. Place the snails
in a saucepan of boiling water with the thyme, bay leaf, basil,
orange peel and pork rind. When the snails are almost cooked, drain
them and remove them from their shells. [I guess boiling them makes
it easier to remove them from their shells. --mkm] Brown the snails
in olive oil with the fatty bacon, very finely chopped [I assume the
author means chop the bacon first. --mkm], the ground walnuts,
anchovy fillets, crushed garlic and salt and pepper. Thicken the
mixture with the flour, then serve on a bed of spinach. [Make sure
you wash all the grit off the spinach first. --mkm] Rose, red or
white wines: Tavel, Chusclan, Coteaux dAix-en-Provence. [From
"Larousse Traditional French Cooking."]
Source from luhu.jp
snails for at least 8 days, then wash them in several changes of
water until clean. Rinse with vinegar, then drain. Place the snails
in a saucepan of boiling water with the thyme, bay leaf, basil,
orange peel and pork rind. When the snails are almost cooked, drain
them and remove them from their shells. [I guess boiling them makes
it easier to remove them from their shells. --mkm] Brown the snails
in olive oil with the fatty bacon, very finely chopped [I assume the
author means chop the bacon first. --mkm], the ground walnuts,
anchovy fillets, crushed garlic and salt and pepper. Thicken the
mixture with the flour, then serve on a bed of spinach. [Make sure
you wash all the grit off the spinach first. --mkm] Rose, red or
white wines: Tavel, Chusclan, Coteaux dAix-en-Provence. [From
"Larousse Traditional French Cooking."]
Source from luhu.jp
Tags
Appetizers