Love Snails
Instructions:
- 2 medium-sized tomatoes
- 1 green bell pepper
- 25-50 g celery
- 50 g butter
- 2 garlic cloves
- 0.2 g saffron
- thyme and sage
- salt
- Normally, snails are served à la bourguignonne, dripping of fat. But love food should be light! For a change, try this recipe for an early Sunday lunch.
- 1. Remove the skin and seeds from the tomatoes
- 2. Remove the seeds from one green bell pepper.
- 3. Chop the tomatoes and the bell pepper, together with a piece of celery, coarsely, using a food processor for 5 seconds.
- 4. Melt the butter, add two pressed garlic cloves, saffron and generous pinches of thyme, sage and salt to the melted butter
- 5. Let stand for a few minutes, then add the chopped vegetables.
- 6. 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 buttervegetable mixture.
- 7. Cook in the preheated oven (260 oC) for 10 minutes or until the vegetables begin to turn slightly brownish. Serve together with a baguette type bread and a glass of Chablis.