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Love 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


How to Prepare:
Remove the skin and seeds from the tomatoes

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.