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Recipes

HOW TO PREPARE SNAILS

02.05.2019

4 DOZENS OF SNAILS (BOILED OR FRIED WILL WORK),
4 DOZENS OF SHELLS,
1 ONION-SHALLOT,
4 CLOVES OF GARLIC,
½ BATCH OF PARSLEY,
30 GR CURED TOMATOES,
30 GR OF CUT ALMOND,
250 GR OF SOFT BUTTER,
1 GLASS OF ANISETTE,
30 GR OF SMOKED HAM,
SALT, FRESHLY GROUND PEPPER.

SNAILS WITH POLENTA

02.05.2019

SNAIL FILLET 200 GR.
CORNMEAL 200 GR.
OLIVE OIL 100 ML.
BUTTER 50 GR.
GRAPE VINEGAR 50 ML.
TOMATO 2 PIECES.
SHALLOT 3 PIECES.
PARMESAN CHEESE 150 GR.
COGNAC 100 ML.
GREENS (FENNEL, PARSLEY, CORIANDER)
BAY LEAF
BLACK PEPPER MIGNONETTE 2 TEASPOONS

YAHNIA FROM SNAILS

02.05.2019

SNAIL FILLET 200 GR.
AUBERGINE 1-2 PIECES.
TOMATO 2-3 PIECES.
SWEET PEPPER 1 PIECE.
BULB ONION 2 PIECES.
GREENS (PARSLEY, BASIL, MINT, OREGANO)
CAYENNE PEPPER OR CHILI PEPPER, 1 PIECE.
GARLIC 2 CLOVES
OLIVE OIL 100 ML.
BUTTER 50 GR.
SAUCE «TERIYAKI» 30 ML.
BLACK POWDERED PEPPER 1 PINCH
SALT

CAPELLETTI OR ITALIAN RAVIOLI

02.05.2019

SNAIL FILLET 300 GR.
BUTTER 100 GR.
RICOTTA 500 GR.
PARMESAN 150 GR.
GARLIC 4-5 CLOVES
PARSLEY 1 BUTCH
CRÈME 30%- 50 ML.
EGG-YOLK 1 PIECE.
NUTMEG TO ONE’S TASTE.

SNAILS WITH MUSHROOMS

02.05.2019

FILLET OF GRAPE SNAILS 600 GR.
SHIITAKE MUSHROOMS 600 GR.
BULB ONION 500 GR.
BUTTER 200 GR.
GARLIC 2 CLOVES
PARSLEY
WHITE DRY WINE 100 ML.
ROSEMARY 1 BAY
SALT, BLACK PEPPER

ESCARGOT IN BUTTER RECIPE

02.05.2019

8 CLOVES OF GARLIC,
20 PETIT GRIS
30 GR OF BUTTER,
40 GR OF CREAMS,
1 TEASPOON OF A PEELED HAZELNUT
SALT AND PEPPER

GRATEN OF SNAILS

02.05.2019

HELIX POMATIA SNAILS 1 KILO.
WHITE MUSHROOMS 500 GR.
PARMESAN 150 GR.
BUTTER 150 GR.
CREME 12% 200 ML.
SHALLOT 3 PIECES.
POTATOES 3-4 PIECES.
THE GREENS (PARSLEY, FENNEL, BASIL)
DRIED OREGANO
SALT, PEPPER

Variety of French snails recipes

02.05.2019

1 can (125gr) canned snails
1 clove of garlic,
20 mushrooms (champignon),
1/3 glass of white wine,
1/3 glass of cream 15%,
1 л. flour,
¼ l. estragon,
¼ of shaved cheese parmesan
butter,
pepper.

Snails with frog legs

02.05.2019

Helix pomatia Fillet 300 gr.
Frog legs 4 pairs
1 batch of parsley
Couple of leaves of a fresh mint
Garlic 400 gr. (huge garlic)
Butter 200 gr.
Olive oil 50 ml.
Flour 3 tablespoons
White dry wine 150 ml.
Lemon
Milk 20 ml