Before usage “Snails House” conducts biological cleaning and processing of the snails and then forwards them for further preparation. France, Spain and almost all European countries have long been cooked dishes from escargot. They are extensively spread in the restaurants and shops. In addition to frozen snails, canned snails and smoked ones are used in the world cuisine. “Snails House” uses particularly prepared, previously cleaned and processed fillets. The cooks, working on our farm, cautiously marinate smoked fillet in olive oil with exquisite herbs, garlic, salt and pepper. It is packed in containers from glass or tin, which are placed in specific boxes for suitable transportation. We are ready to provide wholesale bulks of smoked snails.
Receipt of the delicate aperitif
In general, they prepare green salads and snacks from smoked fillets. To prepare smoked snails with fragrant herbs, you will need the following:
- Smoked snails fillet – 12pieces,
- Sunflower oil – 50ml,
- basilica – 1 bunch,
- rocca salad – 1 bunch,
- parsley -1bunch,
- thyme – 2 branches,
- Spanish garlic – 1,
- garlic – 1 clove,
- 4 slices of cereal bread,
- Olive oil,
- Salt, pepper.
Split the leaves and sprigs of basil and parsley, after that clean and dry these producers. Wash thyme and rocca salad under running water. Then chop and mix the greens, place them in one bowl and leave in the fridge. Then, beat it in the mortar and add some chopped garlic, salt, pepper and oil. Include some pieces of bread with herbaceous and garlic butter. After that, three snails can be placed on the top. Put the sandwich that you have made, on a greased baking tray and fry in the oven for 10 minutes at a temperature of 200 degrees. Remaining parsley can be used to decorate the sandwiches.
There are different tastes of the marinades, used for preparation of smoked fillet. They are offered by “Snails House” We use usual, but exclusive recipes, which you have to try. “Snails House” provides huge bulks of the smoked snails.