13:31, 09 Jul 2024, author: Ermakova M.

Snails baked with almonds

Name: Snails baked with almonds
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: European
Ingredients: 24 grape snails in shells, without additional stuffing; 40 g softened butter; 2 cloves garlic, without green sprouts; 2 small shallots; 1 tbsp chopped parsley; 30 g almonds; 20 g hard cheese; salt, freshly ground white pepper; 1 pack of Belaya Dacha Dijon Salad Mix (180 g); extra virgin olive oil and balsamic vinegar for serving

An unusual but very tasty snack.

Photo source: https://ru.123rf.com/profile_fabrikacrimea

The cuisine of the principality has borrowed some traditional dishes and recipes from the neighboring Catalan province of Lleida, giving them their own special character. A great example is baked snails.

For this recipe, we use regular snails, which in Andorra and its surrounding areas are usually called garden snails. These are medium-sized snails that can be cooked on the grill, in the oven, in sofrito sauce, in vinaigrette, etc. Whichever method you choose, eating snails properly cooked is a real pleasure.

Snails baked with almonds

Кухня: European, ЗОЖ, калории: 554, время приготовления: 00:30

Ингредиенты

24 grape snails in shells, without additional stuffing

40 g softened butter

2 cloves garlic, without green sprouts

2 small shallots

1 tbsp chopped parsley

30 g almonds

20 g hard cheese

salt, freshly ground white pepper

1 pack of Belaya Dacha Dijon Salad Mix (180 g)

extra virgin olive oil and balsamic vinegar for serving

Рецепт

Step 1

Wash the snails thoroughly. Boil in boiling water for 20 minutes. Drain in a colander and cool slightly. Save about 50 ml of the broth (strain it through the finest sieve). Remove a snail from each shell and place in a bowl. Rinse the snail shells in hot water and dry. Press the garlic.

Step 2

Mix the butter with finely chopped shallots, garlic and parsley. Salt and pepper.

Step 3

Mix the finely grated cheese with the almond crumbs. Pour about 0.5 tsp of broth into each shell, then add a snail and a little butter with herbs.

Step 4

Dip each shell into the Parmesan-almond mixture, then place them in a baking dish, keeping the oil in.

Step 5

Bake in a preheated oven at 250°C until the oil sizzles, about 3 minutes. Serve immediately with a salad mix drizzled with olive oil and balsamic vinegar.