Stuffed grape snail

An exquisite and original dish. Surprise your friends and relatives! If you no longer know how to surprise your guests and loved ones, prepare an original snack for the festive table - stuffed grape snails. It is both unusual, and beautiful, and very tasty!

Tanuska-ps

Recipe author

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Composition / ingredients

servings:

Grape snails

1.2

Onion

Bay leaf

Italian herbs (dried)

Salt

to taste

Hard cheese

100

For cooking shells:

Baking soda

Water

For snail oil:

Butter

200

Salt

to taste

Basil

Parsley

Dill

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 8 g

Fats 47 % 8 g

Carbohydrates 6 % 1 g

112 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 3 d 2 h 40 min

Before cooking, snails need to be prepared within three days. Namely, wash well and do not feed, washing every day from mucus.

On the third day, we wash the snails again under running water. We put a saucepan on the fire, pour water, bring it to a boil and turn down the heat. We put the snails in hot water and cook for 8-10 minutes. It is important that the water does not boil.

Drain the water from the pan and wait for the snails to cool down a little. After that, we take out the contents of the shells with tweezers, cut off the insides - we only need snail fillet. Once again, we thoroughly rinse it. Also, do not forget to wash the shells thoroughly.

Fill the sinks with water, add soda and put it on the stove. Cook them over medium heat for half an hour.

Fillet is also filled with water, add lavrushka, peeled onion, cut in half, dried Italian herbs, salt to taste. Bring the water to a boil, turn it down and cook the fillet over moderate heat for 30 minutes.

At this time, we will prepare snail oil. To do this, pre-washed and dried herbs (basil, parsley, dill) are finely chopped and put it in a blender bowl. We also send butter there, squeeze garlic through the press, pour salt. Whisk everything together with a blender.

Wash and dry the shells (you can in the oven). Fill the shells with snail oil - about half. Then we put one fillet into the shell, and fill it again with snail oil on top.

We put the shells filled with stuffing into a baking dish. Cut the cheese into small pieces and put them in each shell. We put the mold in a preheated oven to 200 degrees for 15-18 minutes.

Ready stuffed snails are served to the table hot with fresh herbs.

Bon appetit!