Spanish Snails
Spanish Snails Snails are high up on our list of favourite foods. When you cook them, some fat is required as taste carrier,
AmericanChickenIntermediate20 minBy Northstar
Ingredients
Servings
4
- 2 dozen snails
- a finely chopped green bell pepper
- 2 ripe tomatoes, peeled, removed, and finely chopped
- garlic to taste (10-30 g normal)
- 50 g butter
- cayenne pepper, thyme
- salt 8
Instructions
- 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!). seeds 2. Take four or two ovenproof snail plates (depending on whether they are for 6 or twelve is snails each), put one snail in each hole and on top of the snail the buttery paste. oC Cook in a preheated oven at 250 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.
Tags
aphrodisiac-cooking