Snails with nuts and salted breast

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Snails with nuts and salted breast

Snails with nuts and salted breast








Ingredients
Number of persons
-
6
+

100 small grey snails that have disgorged, cleaned

1 carrot

3 onions

1 leek white

1 stalk of celery

12 cloves of garlic

1 clove

1 bouquet garni

1 bunch of parsley

40 cl dry white wine

1 kg of spinach

150 g sorrel

750 g Swiss chard

2 shallots

4 spring onions

150 g half-salted bacon

1 slice of farmhouse bread

250 g walnut kernel

2 tablespoons lard

Pepper from the mill

Salt




Preparation
TOTAL TIME: 4 H
Preparation: 1 h
Cooking time: 3 hours
Step 1
1 ) Put the snails in a stewpot, cover them with water and bring to the boil. Skim several times.
Step 2: Put the snails in a pot, cover them with water and bring to the boil.
2 ) Peel and cut into small pieces the carrot, 2 onions, the leek white and the celery stalk. Put them in the stewpot. Peel 8 cloves of garlic, the other onion studded with cloves and add them, as well as the bouquet garni and the parsley. Pour the white wine, salt and pepper. Let it simmer for 3 hours.
Stage 3
3 ) Clean, wash the spinach and blanch it for 2 minutes in boiling salted water. Then drain it and press it well in your hands. Clean and wash the sorrel and the green chard; pat them dry and chop them coarsely. Peel the shallots. Chop them and the spring onion and cut the bacon into small cubes. Peel the other cloves of garlic and plunge them into boiling water for about 3 minutes. Dry the bread crumb in the oven or toaster, then pass it to the vegetable mill and nuts.
Step 4
4 ) In a frying pan, put the lard and brown the spring onions, shallots and bacon. Then add the sorrel and chard and let them melt while stirring. Drain the garlic, crush it, add it and the spinach and mix well. Cook for about 5 minutes.
Stage 5
5 ) Drain the snails and pour them into the pan with the nuts and the crumb. Sprinkle with 2 full ladles of court-bouillon, mix and adjust the seasoning. Cover and cook gently for 30 minutes. The sauce must be very smooth and very short. Serve hot in the baking dish.
I add my grain of salt

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