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Escargots à l'amour - Love Snails
Normally, snails are served à la bourguignonne, dripping of
fat. But love food should be light! For a change, try this recipe
for an early Sunday lunch.
Proceed as follows:
Ingredients:
1
. Remove the skin and seeds from the tomatoes
·
2 medium-sized
tomatoes
2. Remove the seeds from one green bell pepper.
3. Chop the tomatoes and the bell pepper, together with a
piece of celery, coarsely, using a food processor for 5
seconds.
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·
·
·
·
·
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1 green bell pepper
25-50 g celery
50 g butter
2 garlic cloves
0.2 g saffron
thyme and sage
salt
4
. Melt the butter, add two pressed garlic cloves, saffron
and generous pinches of thyme, sage and salt to the
melted butter
. Let stand for a few minutes, then add the chopped
vegetables.
5
6
. Place 24-48 snails (depending on size) in special snail
porcelain ramekins with handles or simply in two
individual gratin dishes and cover with the butter-
vegetable mixture.
o
7
. Cook in the preheated oven (260 C) for 10 minutes or
until the vegetables begin to turn slightly brownish.
Serve together with a baguette type bread and a glass of
Chablis.
5
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