Recipes


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

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
 

DIJON SNAILS
02.05.2019
  • CANNED SNAILS  24 PIECES,
  • SHELLS – 24 PIECES,
  • SHALLOT  – 1,
  • CLOVES OF GARLIC -4,
  • SEMI-SALTED BUTTER – 20 GR,
  • WHITE DRY WINE – 60 ML,
  • MEAT GRAVY – 60 ML
  • CREAMS 15% – 60 ML,
  • DIJON MUSTARD – 30 ML.

FRIED SNAILS
02.05.2019
  • HELIX POMATIA SNAILS – 1 KILO
  • OLIVE OIL 1 GLASS
  • GRAPE VINEGAR 70 ML
  • DRY ROSEMARY 1 TABLE SPOON
  • FRESH ROSEMARY
  • SALT OR IODINE-TREATED SALT 4 – 5 TABLE SPOONS

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