The words grape snail modern urban dwellers are more likely to associate with aquariums than with cooking. However, in many countries of Europe and Asia, snails are a common item on the restaurant menu. Grape snails are bred on farms and sold live or frozen and ready to eat. Snail caviar, which resembles noble mushrooms to taste, is also used in food.
Grape snail only in the XX century began to be considered a delicacy. For millennia, snails, like other mollusks, have been the usual food for the inhabitants of the coastal regions of Europe. From early spring to late autumn, snails were collected on beaches, in gardens, in vineyards. They were salvation for the poor and a treat for the nobility. Today, grape snails can be found not only on the warm European shores, but also in Ukraine, Belarus, and the central regions of Russia. Heliceculture is well developed in the Mediterranean countries - the cultivation of edible snails on special farms. In Russia, snails are bred only in the Kaliningrad region.
If you have doubts whether it is worth eating snails at all, we’ll answer: everyone is free to make their choice. Someone refers to these cute creatures as pets, but for someone it is a valuable protein product with an amazing taste and many useful properties.
As for the usefulness of snail meat, there can be no doubt: only 90 calories per 100 g; only 2-3% fat, and that consists of unsaturated and polyunsaturated fatty acids, no cholesterol and as much as 15% protein. Snail meat is rich in magnesium, phosphorus, potassium, calcium, iron, zinc, copper, vitamins A, E and group B. It is not surprising that snails are considered a powerful aphrodisiac, comparable only with oysters.
"Culinary Eden" figured out how to cook grape snails, and shares with readers the best recipes. There are two main directions in handling snails collected in the wild: you can cook snails very simply: bake or cook on a fire, or you can spend them several days and get a real work of culinary art - escargo.
Let's start with a simple: how to cook snails in a quick way. This information will be especially useful for tourists who, in a sudden meeting with snails, can diversify their meager diet. It happens that for some reason, snails begin mass migration and crawl out onto the roads in hundreds. With a successful set of circumstances, in half an hour you can collect several kilograms of snails, and after another 10-15 minutes you can get a tasty and satisfying dinner. To do this, put the snails in the shells with the holes up on the grill above the coals, salt, pepper, pour a little oil into the holes or put a piece of bacon. Bake snails for about 10 minutes. Pick out the finished snails with a toothpick and separate the meat from the entrails.
There is a more humane, tasty and clean way to cook snails in the field. To do this, you need to prepare several liters of boiling water. We dip the snails in boiling water and cook for very short time - 3-5 minutes after boiling again. The purpose of this procedure is to quickly clear the snails of mucus and facilitate their removal from the shells. The extracted snails should be cut, leaving only a fleshy "cephalopod". Further we act according to the circumstances. You can continue cooking snails in fresh salted boiling water with vegetables and get a full soup, or you can fry the snails in lard or vegetable oil along with onions and garlic - you get a delicious snack that tastes like mushrooms and white meat.
If you have time, a kitchen, and a full set of dishes, there are several ways to prepare a delicacy from wild grape snails.
Firstly, snails should be kept in order to clean their insides and then not to mess around with cutting. Someone recommends keeping the snails in the refrigerator in an empty pan without food for 3 to 14 days and rinsing periodically. Other chefs advise planting snails for several days on flour, bran and aromatic herbs - thyme, fennel. With this method, already on day 3, the snails will clear and acquire a natural flavor. By the way, in the Mediterranean countries snails are especially tasty, as they eat aromatic herbs in natural conditions. Live snails purchased in the markets of Crete, Cyprus, Greece and other European countries can not be subjected to a purification procedure - they have already been prepared for use on farms. Unfortunately, the meat of snails collected in the Crimea and in Russia, without preliminary cleaning, loses much in taste.
After completing the cleaning of snails (or buying living prepared ones), you need to make sure that there are no dead ones among them. To do this, put the snails in water and remove those who have not shown signs of life. Next, boil the snails in boiling water along with the shells, rinse - and they are ready for culinary experiments.
Ingredients:
1 cup dry red wine
fresh mint, basil, marjoram,
salt, pepper to taste.
Cooking:
Fry the snails in shells quickly in olive oil, fill with wine, salt, pepper and simmer over low heat for 10-15 minutes. Add chopped greens shortly before cooking. Serve the snails in the sinks by pouring the remaining sauce. Instead of wine, you can use ale.
Ingredients:
500 g prepared blanched snails,
100 ml of olive oil,
2 tbsp wine vinegar
1 tbsp rosemary
salt to taste.
Cooking:
Heat the pan, pour a thin layer of salt and put the snails on it with the hole down. When the snails are dry, pour oil into the pan, mix and leave the pan over medium heat for 3-5 minutes. Add rosemary, vinegar, mix and remove from heat. Serve the snails in the sinks by pouring the oil in which they were fried. Pull the flesh of the snails with a toothpick and remove the dark tip. The rest of the insides can not be deleted.
The most exquisite dish of grape snails is escargo. For its preparation and serving, they even came up with special devices: an escargot (metal tray with recesses for sinks), tongs to hold the sink, and a fork with two long teeth to pull out the contents. In France, escargos are usually served as a snack before dinner, and in the United States and Australia this dish is considered the main one and does not need to be supplemented.
Ingredients:
1 kg of prepared snails,
300 g butter,
1 large head of garlic,
lemon juice, parsley, salt, pepper to taste
hard cheese optionally.
Cooking:
Blanch snails for 2 minutes, remove from shells, remove entrails. Slightly salt and fry the meat of the snails (or boil in new water with onions and herbs). Make flavored oil: mix finely chopped garlic and chopped parsley with softened butter, add lemon juice, salt and pepper. Put a piece of snail meat in empty dried shells and fill with oil to the top. Top with grated cheese. (At this stage, escargos can be frozen and refrigerated for several weeks. In France, these prepared frozen escargos are sold in supermarkets.)
If you do not want to use sinks, put the flavored oil in a baking dish, and put the snail meat on top. Place the container with the snails in the preheated oven for 10 minutes (or in the microwave for 2-3 minutes) and serve immediately. Escargoes in shells are eaten with special forks or toothpicks. This dish is served with dry white, red or pink wine.
If cooking live snails does not fit into your picture of the world, and you want a French delicacy, try to find frozen snails. They are sold in many large supermarkets already peeled and boiled. You can use canned snails, but their taste will be noticeably worse.
Frozen snails in sinks can be done very simply: put on a baking sheet, sprinkled with salt for stability, season with your favorite spices and bake for 5-10 minutes at a temperature of 200-230ºС. And you can conjure a little, for example, like this:
Ingredients:
20-30 pcs. frozen or canned snails without a shell,
100 g butter,
50 g parmesan
2-3 cloves of garlic,
Parsley, nutmeg, salt to taste.
Cooking:
Mix the softened butter with chopped parsley, garlic, nutmeg and salt. Put the snails in an escarging dish (you can use small baking tins), put a little butter on top and sprinkle with grated cheese. Bake snails for 10 minutes at 230ºС. Serve with baguettes and dry wine.
With skillful handling, the grape snail willingly turns into a delicious dish. Experiment bolder!
Having read once again that in Latvia "a good harvest of snails" this year,
i thought -and why are we not French? And in general, they are eaten in many countries!
I studied everything about them and compiled a compilation for you.
Read, cook and “enjoy the unique taste”, as they say:
A good article about snails with pictures (so as not to confuse it with anyone!) - Click!
In many countries, meat snails It is considered not only an exquisite and delicious delicacy, but also medicinal (especially for men's health). They began to use them back in Ancient Rome and, fortunately, this glorious tradition has survived to this day.
The ancient Romans attributed to the snails the following healing properties: the ability to stop bleeding, treat gastrointestinal upsets, heal wounds, etc. Meat is especially indicated snails those who need to restore calcium balance in the body, as well as those who suffer from collagenosis and chondrosis. Snails well normalize the metabolic balance in the body, a calming effect on the nervous system and normalizes the intestines. Only a few species of snails are consumed. For instance: snails grape, Burgundy snail, Roman, etc. They grow quite slowly and you can eat individuals who have reached 2-3 years of age. : Here I am preparing snail recipes. I myself can hardly eat them (most likely - I won’t drink as much as in that joke), but for the gourmets ... Cooking grape snails. From time immemorial, snail meat was considered a dietary product. It is much better absorbed by the body and does not cause heaviness in the stomach. One of the most common snail recipes is grape snails in garlic sauce. Ingredients: Meat snails - 100 gr, lemon - 1 pc, butter - 100 gr, 3 cloves of garlic, parsley, vegetable oil, salt and black pepper - to taste. Preparation: Thawed Grape snails fry in a hot frying pan in oil with added salt. In a separate bowl, cook the garlic sauce: finely grated garlic mixed with butter, lemon juice, salt, pepper and finely chopped parsley. Put garlic oil in portioned forms, put one snail on top and bake the dish in the oven for 3-5 minutes. The oven should be preheated (180C). Serve hot.
So, for starters:
And here ours - Latvians from "local" snails have prepared.
Pictures are tin!
|
Today we will be preparing grape snails. I’ll warn you right away that you should not mess with this recipe eif you have an increased sense of disgust . In the process of cooking, we will encounter not the most delicious things. And keep in mind that this process is extremely time-consuming, and to buy 9 small streets for 4 лата in a shop - to yourself it is cheaper. But the store is not our choice, and the difficulties do not scare us,
so get down to business! For starters, snails need to be collected. In Latvia this is not a problem, just get out into the garden or park away from Riga. By the way, collecting snails is fascinating. Try it, you won’t regret it :)
sticky leaves and other debris. After that we push them into the pan, and cover with a lid, but not tight, but so that there would be a click for air access. We do not need dead snails. We leave them in this condition for 3 days. Once a day we take snails out of the pot and rinse thoroughly in the shower. For three days, the snails completely cleanse the body of the fact that we do not want to eat ... And now, after three days, we proceed to the actual preparation. Rinse once more, fill with water and send to a strong fire. The water should warm up very quickly, but not boil! If it boils, then it will be difficult pull out from the shells. When such a foam forms, I’ll remove it from the fire. And we proceed to the separation of flies from cutlets of snails from shells. I’ll get a bowl of future delicacy. Then with a sharp knife we \u200b\u200bseparate the snail fillet (the foot of which it creeps) from the stomach and what else she has there ...
From 50 snails, an average zhenya fillet is obtained. All. We send this filet to the pan to cook for 40-50 minutes, adding onion and spices to taste. After 40 minutes, drain the broth, andrepeatprocedure with a new onion and spices for another 40 minutes. Boil the shells in salt water in order to rid them of mucus. While everything is cooked there, we proceed to the filling. Beat a large bunch of dill, onion, 5-6 large cloves of garlic. All this is a tiny mashed potato blender. We drive a packet of butter into this puree with a blender. If the snails are healthy, then 1.5 packs. Salt to taste. As a result, we get such a green, tasty-smelling mass. We wash the boiled shells and dry them on a towel. And we begin to stuff them. First, push our green oil into the sink with your finger, put cooked fillet of snail, and top sealed with the same oil. Cram more tightly, don’t hack :) Here it is, the long-awaited semi-finished product. We send it to the refrigerator until the guests arrive. foil and lay the snails so that they do not ride. Sprinkle a little finely shredded cheese on top, but not the whole snail, but onlythe place where the oil is visible and send to the oven for minutes 15-20 at 180 degrees. When we see that the cheese is browned, we get it.
Do not forget to drink white wine. Pickled snailsRinse the snails thoroughly. Boil in water over low heat for about half an hour. Take out and dry. Combine soy sauce, vinegar, wine, add finely chopped garlic and red hot pepper, sugar. Let stand for 24 hours and serve. The mixture should cover the snails; if this is not the case, increase the volume of the mixture or mix the snails every hour so that everything is marinated. Heading: | No comments yet " Snails "Napoleon"Pour the snails with cold water, bring to a boil, remove the foam and cook for 10 minutes. Then fold in a colander and cool under a stream of cold water. Remove the snails from the shells, remove the horns, black strip and two solid glands. Pour the prepared snails with vegetable broth made from a cube and cook for 3 hours at low boil. Heading: | No comments yet " Strassburg snailsWash the snail shells in hot water and drain. Fill each sink with half a teaspoon of liquid from a jar, insert the snails back into the sinks. Melt the butter. Peel and finely chop the onion and garlic, toss in the butter with parsley and mix well. Add salt and pepper to taste. Heading: | 1 comment » Roquefort cheese snailsFinely chop the onion and fry in butter. Add snails and wine to the onion, let it boil until the wine has evaporated 3/4. Heading: | No comments yet " Somieri escargoHeat olive oil, add chopped shallots, ham, walnuts, anchovies, fry for 3 minutes. Heading: | No comments yet " Snail gratin with porcini mushroomsFinely chop the onion and fry in 50 g butter until translucent. Add finely chopped mushrooms and still hold over medium heat, stirring occasionally for 20 minutes, adding cream at the end. Remove mushrooms from the heat. Salt, pepper, and put in a blender, add the remaining oil and chop. Arrange the snails in a batch dish, put the mushroom mixture on top, and put in the oven preheated to 250 C for 5-7 minutes. Heading: | No comments yet " Avocado Stuffed with SnailsWash, dry the avocado fruits, cut them in half lengthwise and remove the seeds from them. Sprinkle the lines of halves of the avocado with lemon juice (1 teaspoon) so that the fruit pulp does not darken. Peel and disassemble the grapefruit. Place slices of grapefruit and snails on the halves of an avocado. Stir mayonnaise with yogurt, ground almonds, remaining lemon juice, salt, white pepper and curry. For each stuffed half avocado put 1 tbsp. a spoonful of sauce. From the halves of the avocado, you can scrape the pulp with a teaspoon, cut it into small cubes, and lastly mix it into the sauce. Heading: | No comments yet " Snails a la sucarelloSprinkle the cochlea with coarse salt and pour vinegar over it. Soak for 2 hours, then rinse in several waters. Heading: | No comments yet " Risotto primavera with snail stewFinely chop the shallots and fry in 2 tbsp. l olive oil. Add pic Pour a glass of wine and let it evaporate; continue cooking rice, adding a little broth and grated cheese. Remove from heat a few minutes before cooked and put the risotto in small individual molds. AND I PRAY YOU - WHO PREPARED OR PREPARE ANYTHING FROM THIS SERIES - WRITE - TELL YOUR OPINION. How to catch a grape snail - eat escargo
BiologyIn restaurants and supermarkets you can find two main types of edible snails. The first is Helix pomatia Linne, or Burgundy escargo, with a convex light brown shell with a diameter of 40-50 mm. In another species - Helix aspera, or “pit-gris” - the shell is flatter, dark brown, with a diameter of 15-20 mm. Both live in Western Europe, South America, Africa. These snails are called garden, or grape, because their favorite food is grape leaves. However, they are happy to eat any juicy greens, causing considerable damage to the gardens. Snails are hermaphrodites, each of them laying 40-60 eggs by itself in spring. Gluttonous offspring are growing rapidly and gaining marketable weight for the sweat of the year. Raising snails is beneficial: in the world market 1 kilogram of delicacy costs $ 7, and in restaurants the price of a dozen reaches $ 20. About 80% of shellfish eaten by gourmets are grown on farms, the rest are “game”. “Wild” snails are kept for two weeks on a diet of flour with red wine before consumption. HistorySince time immemorial, snails have rescued the poor from hunger and delighted the satiated rich. They began to breed them even in Ancient Rome - for patrician feasts. Knowing that the mollusks facilitate digestion, the Romans served them at the end of the meal. Legionnaires took them on campaigns as canned food. In the Middle Ages, snails became even more popular, since they were allowed to eat in the most strict fasting. The monks fed them special herbs, from which the meat acquired a special flavor. Snails were eaten throughout Europe, but the French were their main connoisseurs. It is believed that the "snail" season begins in the spring and ends under New Year. In the Christmas week alone, 200 tons of snails are eaten in Paris, and the whole of France annually “sentences” 65 thousand tons of this treat. More than 15 thousand tons of them are imported. Countries such as Austria, Romania, and Serbia have made shellfish cultivation a profitable business. Snails are bred in China, but the French consider their cape too rude. CookingThere are three ways to cook snails: fry, boil in sauce and stuff. In France, they are fried on a wire rack over an open fire, before dipping in a mixture of salt and pepper. In urban conditions, it is easier to use another method: pour olive oil into a deep stewpan, put the snails in it with the hole up and fry them over medium heat. For flavor, a little white wine can be added to the oil. The French instead of a stewpan use a skillet-frying pan with 12 or 24 holes (snails are considered to be and there are dozens). If you decide to cook snails, it is better to pre-soak them in vinegar for 12 hours. Then, rinsing thoroughly, throw in boiling water and boil well. For the sauce, finely chopped onions, tomatoes, herbs and two or three crushed garlic cloves should be fried in olive oil. In the south of France, garlic mayonnaise "aioli" (crushed head of garlic, raw egg yolk, a little red pepper and olive oil). Pour a glass of white wine into the sauce, put the snails and add water so that they are completely covered with it (in white wine, the snails are boiled and stewed to discourage their natural smell, which not everyone likes). Cooking is not long. Serve with sauce. The most sophisticated and difficult to prepare meals is a burr snail, that is, with a filling. The clams are washed and dipped for five minutes in boiling water. Then removed from the shells with a long needle. Empty shells are dripped with soda for a long time. The mollusks themselves are cooked over low heat with spices. During this time, a filling is prepared, which will certainly include shallots, butter, garlic and parsley (you can fill the shell with all this, or you can just jam the tender flesh of a mollusk). In addition to them, you can put sharp cheese, fish paste, foie gras in the sink. The procedure is as follows: to push a little filling inside, put a snail on top, and again fill the rest of the place to the very edge of the shell with a paste. How they eatEat snails with a special double-toothed fork and tweezers that hold the sink. Slices of white bread dipped in sauce, which remains from the snails. In restaurants, snails in shells are served in a skillet with 12 or 24 recesses. They also rely on a large tweezers, which hold the sink, and a two-toothed fork, which removes the clam to send it to the mouth. In small taverns, a sharp wooden stick replaces the fork. In France, more than a hundred recipes for cooking snails are known: escargos in Burgundy, gargolada in Roussillon, Charente burr, etc. In Burgundy they are stuffed with a filling of oil, garlic and herbs, in Alsace they are stewed with shallots in white wine. Parisian haute cuisine knows its recipes - here snails are baked in pastry with mushrooms and camembert. Sometimes they are served raw, like oysters, although experts believe that this is not the best option. During gala dinners, escargos are served hot right after the fish appetizers, before the main course. To enhance the taste, you can sprinkle the escargo with lemon and have a bite of parsley. The delicacy is washed down with dry white wine or a glass of anise perno. There will be no hangover - snails are also useful in adsorbing alcohol. However, if they were even harmful, the French would have eaten them anyway. After all, escargo is their national culinary pride |
French cuisine helped to become popular We associate grape snails with an aquarium or with a summer residence, the sea, and certainly not with cooking. Meanwhile, snail dishes are very useful for the human body, and almost all over the world they have already won love.
The process of making grape snails came to us from French cuisine. Our dish is considered exotic and has a sophisticated taste.
In order to prepare a grape snail at home, you can buy ready-made pickled or frozen snails in a store or on the market. But for some recipes, canned snails will not work, but you will need to grow your own or buy live ones.
Making snails is a rather complicated but interesting process. If you decide to fully cook the snails yourself, then you need to be a sneaky person.
The recipe for making grape snails is quite ancient. In Europe and Asia, for example, snails are generally a familiar and everyday item on the menu of almost all restaurants, while for us, for now, grape snails are a curiosity. But more and more restaurants are already striving to pamper the Russian citizen with such an exotic and refined dish. The most common in Russia and around the world is the recipe for cooking snails in French, which we will consider below. The French still call him escargos. It acquires its unusual taste due to the fact that the shells are filled with garlic sauce with the addition of butter, due to which the snails acquire a special delicate taste.
In general, there are a lot of recipes for cooking snails for different tastes. Snails can be pickled. To do this, they are boiled and then added to the mixture of soy sauce and wine. Also, snails can be prepared with various sauces: curd. In addition, a salad of snails and a roast of fried and boiled snails, or baked, will be very tasty and unusual.
Our kitchen firmly includes recipes and dishes of various nations. And we adjust them for ourselves, adding something, and removing something. Thus, preparing and bringing snails closer to our usual taste.
Below we will consider the preparation of canned grape snails.
Grape Snails - Recipe
Ingredients:
- canned grape snails - 1 kg;
- fresh baguette - 1 pc.;
- butter - 300 gr.;
- garlic - 1 head;
- lemon juice;
- parsley, herbs, salt - to taste.
Cooking
We take snails from the shells, remove all the insides. Next, fry the meat in a pan. To empty and dried sinks 
add the fried meat to the snails. Then we take the butter, cut it into pieces, add the squeezed garlic, lemon juice and herbs. All this salt, pepper and grind with a blender. The resulting mixture is added to the sinks. Next, preheat the oven and put our snails on a baking sheet so that they all lie with the butter up. In the oven, they cook for about 2-3 minutes.
Cut the baguette into thin slices and remove the finished snails from the oven.
Can be served. We use a toothpick to get meat, eat, and have a bite of bread.
how to cook grape snails
Grape snails cooking recipe
Ingredients required for preparing meals for 5-6 people:
- large grape or garden snails - 40 pcs.;
- butter - 200 grams;
- onion - 1 head;
- bay leaf - 2 pcs.;
- dry seasoning of Italian herbs - 1 tablespoon;
- basil - 1 bunch;
- parsley - 1 bunch;
- dill - 1 bunch;
- garlic - 20-30 grams;
- salt to taste;
- baking soda - 1-2 tablespoons;
- hard cheese - 50-100 grams;
- patience is a lot;
- squeamishness - 0 units.
Of course, to try a dish of snails, it is not necessary to collect or grow them. You can buy a semi-finished product for a lot of money and immediately start the last phase of cooking.
But it’s much more interesting to go through the whole process of creating a dish - from collecting and preparing ingredients, to serving the finished dish on the table.
So, let's begin.
How to cook a grape snail?
Large snails can be found in mixed forests, especially near water bodies. Clams actively crawl early in the morning and after heavy rain. Collecting snails is somewhat similar to picking mushrooms - excitement appears and “snail” places are found, only take a bucket with a lid instead of a basket so that the catch does not run away. Take individuals with a sink with a diameter of at least 5 cm, smaller ones - leave them free.
cook grape snail at home
Now the task is to clean the snails of dirt, both inside and out. To do this, starve them for at least 3 days. These days you can keep them in the same bucket covered with a cloth. Once a day, thoroughly rinse the snails and their home under running water. Do not forget that these snails are land and can drown in a large amount of water.
snails must starve
Three days later, before cooking, rinse the snails. Check and remove the dead.
take out starving snails and rinse
blanch in salted water
Throw prepared snails into boiling slightly salted water. Blanch them necessary, without bringing to a boil, 10 minutes. The foam that appears may not be removed.
We take out the welded snails.
take snails out of the water
And wash off the coagulated mucus with cold water.
wash off coagulated mucus
We take out the contents of the shells. This is most conveniently done with tweezers, grabbing a snail leg at the base.
take out the snail from the shell
We don’t throw out empty shells, we will need them later. Cut off the leg of the cochlea from the insides. Once again, thoroughly wash the snail fillet and shells from the remnants of mucus.
Cook separately for at least 30 minutes !!!
Shells in water with soda, per liter of water - 2 tablespoons of baking soda. During cooking, the sinks will become lighter. Cook snail fillet in salted water with onions, bay leaves and spices.
separated from the shell
While the snails are boiling, prepare the butter with herbs.
My greens and finely chopped.
We interrupt salt, greens and butter in a blender. Squeeze the garlic into the oil and mix.
prepare oil with garlic and herbs
The snail shells boiled in soda are washed thoroughly again under running water and dried. Then we stuff them half with "snail" oil.
stuffed with butter
Put the fillet of snails in the shells.
put snail fillets
Put the remaining oil on top.
top oil again
We spread the stuffed sinks on the grill or refractory dishes. Cover the holes with a piece of cheese.
cheese on top
Bake at 200 degrees for 15 minutes.
bake for 15 minutes
We lay it out beautifully on a plate and call on the surprised household to taste a new dish.
This is the most common terrestrial mollusk species. It lives in deciduous forests, parks, where there is a lot of moisture. It feeds on young tender leaves, from which the taste of its meat takes on the taste of greenery. The snail is quite large, in 2-3 years of its life it grows to 4.5 cm and at this time it can be used in cooking.
The taste of the mollusk has been known since ancient times. For example, the ancient Romans considered snail dishes to be delicious. Nowadays, grape snails are also highly regarded by gourmets.
In different countries, on special farms, they are exported. There are also many lovers of her tender meat in our country.
In addition to a pleasant taste, dietary clam meat is very useful. For example, it contains 20 times more vitamin B6, B12 than or. It also contains proteins, fats, carbohydrates. It has a lot of iron, calcium, magnesium. The meat of a grape snail is completely absorbed by the body.
Currently, frozen fillet of grape snail can often be found on the shelves of supermarkets. We often pass by an unfamiliar product, we do not dare to buy, because we often do not know what to do next. Let's look at a few recipes today and prepare delicious, healthy dishes from her tender meat, and you yourself choose the cooking method that suits you best:
Snails in red wine
For cooking, we need: a pound of snail fillet, a slice of butter (150 g), 1 onion, 150 ml, a pound of onion set, a handful or (fresh), salt, pepper, fresh parsley.
How to cook:
Peel all the bulbs. Chop onions finely, fry it in a saucepan in butter. When it becomes soft, put the fillet of snails, onion sets, salt, pepper, simmer for 10 minutes under the lid. Now pour the wine, bring to a boil.
Now put the mushrooms cut into 3-4 parts, add 2 cups of hot water, cook for 20 minutes with a slight boil. Pour the finished dish into plates, sprinkle with parsley, serve hot.
Salad of snails and sardines
For this delicious, unusual dish, we need 300 g of snail fillet, 100 g of canned sardines (without liquid), 2 tbsp. l salted, 1 tsp. French mustard, vegetable oil, mayonnaise, parsley, salt, pepper.
How to cook:
Cook the snail meat in salted water until soft. Then remove it with a slotted spoon, cool, cut into thin slices, put in a salad bowl. Now put on top slices of sardines, capers. Add mustard, salt (if necessary), pepper, pour lemon juice, add 1 tbsp. l vegetable oil. Mix everything, grease the salad with mayonnaise, sprinkle with finely chopped parsley. Cool the prepared salad and serve.
Snail soup with shallots
For cooking we will need products: a pound of snail fillet, 7 stalks of shallots, 1 leek, 1 medium, a small piece of root, 2 cloves of juicy garlic, 50 g butter, 3 cups of vegetable broth, 1 \\ 2 cup, greens parsley, salt, pepper.
How to cook:
Shallots, peel leek, cut into thin rings. Carrots, celery, peel, wash, chop finely, fry in butter. Add onion, crushed garlic to the pan, cook them on low heat for another 5-6 minutes, until browning, do not forget to stir constantly.
Now put the fillet of a snail, simmer another 3 minutes. Pour in the wine, salt and pepper. You can add your favorite spices, cook with a light boil for another 15 minutes. Now pour the hot vegetable broth, bring to a boil, cook for another 10 minutes. Pour the finished soup into cups, serve to the table with croutons and sour cream.
Mushrooms Braised Snails
To prepare this hot dish we will need: a pound of snail meat, 200 g of fresh mushrooms, the same amount of porcini mushrooms, 1 onion, half a glass of natural port wine, sour cream, your favorites, herbs, salt, black pepper.
How to cook:
wash the fillet of snails, put in a bowl. Peel the mushrooms, wash, wash, cut into slices, fry in butter until half cooked. Transfer the onions and mushrooms into a clay pot for baking, add port, snails, a couple of spoons of sour cream. Pepper, sprinkle with spices, mix.
Close the pot with a lid or foil, put in a preheated oven. Bake until cooked, about 20-30 minutes. at medium heat. Serve this dish hot in small cups. Add a little more fresh sour cream and finely chopped greens to each serving.
Parmesan baked snails
For cooking, you need products: 30 pcs. canned snails, 100 g butter, a slice of cheese (100 g), 2 cloves of garlic, a pinch of ground, salt, pepper, parsley.
How to cook:
Warm butter a little to become soft, combine with chopped garlic, parsley, nutmeg, salt, pepper and mix thoroughly. Lubricate the small baking tins with the resulting oil mixture, put the snails in them, cover with oil on top, and sprinkle with grated. Bake in a preheated oven for 10 - 15 minutes. Serve in the molds. Bon Appetit!
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