Burgundy snails are the best known and appreciated for their exquisite flavor and texture. In this recipe recipe. We teach you to cook them to Burgundy, a somewhat elaborate but delicious technique. Keep reading and tasters this rich incoming.
| 🚻 4 Diners | 🕘 2h 30m | 🍵 Between | 🤯 Medium |
| Ingredients to make snails to Burgundy: |
| 4 garlic cloves 2 kilograms of snails from Burgundy 1 onion unit 2 units of shalots 1 laurel leaf 250 grams of butter 2 tablespoons of breadcrumbs 2 tablespoons of chopped parsley 1 pinch of pepper ground black 1 pinch of salt 1 pinca of thyme 1 glass of dry white wine 2 units of carrots |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make snails to Burgundy:
1. The first thing you should do is clean the snails well. Then, place them in a casserole along with the wine, the carrots cut into slices, the chopped onion, half of the garlic cloves (integers), the bay and the thyme, all of this seasoned with pepper to taste.
2. Cover everything with water and let it simmer for approximately two hours. For snails to be done well, this long cooking time is necessary.
3. Past time drains the snails very well and extracts its meat with the help of a long needle. Then, refuse them in a little butter, remove the black part of the meat and reserve them covered with a cloth.
4. Wash the shells of the snails, dry them with a cloth and reserve them. Macate well -left over with the shallots and parsley. Then, mix this with the rest of the butter to form a homogeneous dough. Add salt and pepper to taste. This cream is called Burgundy butter.
5. Now is the time to mount the snails to Burgundy. Take the shells and fill the bottom with the cream, place a snail on top and cover with a little more cream. Once all snails are filled, place them on a baking sheet, sprinkle breadcrumbs and bake them at high temperature for 10 minutes.
6. After the time be removed from the oven and serve them immediately. As you can see, it is a spectacular incoming and with which you will surely impress your guests. Accompany them with a César salad, or the one you like the most.
