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Spanish Snails
Snails are high up on our list of favourite foods. When
you cook them, some fat is required as taste carrier,
but they do not have to swim in fat.
Proceed as follows:
Ingredients:
1
. Mix butter, bell pepper, tomatoes and crushed
garlic until a smooth paste is obtained, then
add spices as desired (but remember, the
cayenne pepper is essential!).
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2 dozen snails
a finely chopped green bell
pepper
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·
2 ripe tomatoes, peeled, seeds
removed, and finely chopped
garlic to taste (10-30 g is
normal)
50 g butter
cayenne pepper, thyme
salt
2. Take four or two ovenproof snail plates
(depending on whether they are for 6 or twelve
snails each), put one snail in each hole and on
top of the snail the buttery paste.
o
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3
. Cook in a preheated oven at 250 C until the
butter is bubbling and the vegetables are
beginning to turn brownish.
Serve together with toast or baguette, if possible also
with a glass of dry, unpasteurised cider from
Normandy.
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