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
Recipes
02.05.2019
- CANNED SNAIL HELIX POMATIA 400 GR
- BUTTER 2 TABLE SPOONS
- SHALLOT 3-4 PIECES.
- WHITE DRY WINE 250 ML
- GARLIC 3 CLOVES
02.05.2019
- GRAPE SNAILS 20 PIECES
- BUTTER 150 GR
- PARSLEY 1 BATCH
- THYME – 1 BATCH
- GARLIC 2-3 CLOVES
- CARROT 1 PIECE
- BULB ONION 1 PIECE
- SHALLOT 2 PIECES
- BOUQUET GARNI FOR FLAVORING
- BREADCRUMB 200 GR
- WHITE WINE 200 ML
- SALT, PEPPER
02.05.2019
- SNAIL HELIX POMATIA FILLET 500 GR
- CANNED PITTED OLIVES 1 CAN
- JAMON 50 GR.
- 10 CLOVES OF GARLIC
- CHILE PEPPER 3 PODS
- SWEET PEPPER 1 TABLE SPOON
- BULB ONION 1 PIECE.
- OLIVE OIL 200 ML
- BAYBERRY ACCORDING TO TASTE
- LEMON 2 PIECES.
- MEAT BROTH 200 ML
02.05.2019
- snails (as many as possible),
- olive oil of cold pressing,
- garlic, parsley,
- black pepper,
- large salt,
- alioly sauce,
- vinaigrette sauce,
02.05.2019
- 60 prepared snails
- 1 liter of dry white wine,
- 2 carrots,
- 1 onion,
- 3 shallots,
- 2 cloves of garlic,
- 500 gr of butter,
- 50 gr of shallot,
- 5 cloves of garlic,
- parsley, salt, pepper.
- 1 bouquet garni (aroma herbs).