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Snails 24 medium or 48 small Escargots (Snails) 2 medium-sized tomatoes 1 green bell pepper 25-50 grams celery 50 grams butter 2 garlic cloves 0.2 grams saffron thyme and sage salt How to
Prepare: Remove the seeds from one green bell pepper. Chop the tomatoes and the bell pepper, together with a piece of celery, coarsely, using a food processor for 5 seconds. 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. 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. Cook in the preheated oven (500 oF, 260 oC) for 10 minutes or until the vegetables begin to turn slightly brownish.
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