Bonapeti.com»Recipes»Starters»Snails with Rice and Garlic

Snails with Rice and Garlic

Sergei AnchevSergei Anchev
Chef
6833928
Maria Kostoff
Translated by
Maria Kostoff
Snails with Rice and Garlic
12/05/2013
Favorites
Cook
Add
Report
Preparation
30 min.
Cooking
120 min.
Тotal
150 min.
Servings
4
"A high-class French delicacy, which you can actually make in your own kitchen."

Ingredients

  • snails - 2.2 lb (1 kg)
  • rice - 1 cup
  • oil - 2 tsp
  • lovage - 1 peak
  • celery - 2 sticks
  • garlic - 2 sprigs fresh
  • carrots - 1.
  • peppers - 1. green
  • tomatoes - 1.
  • red pepper - 1 tsp
  • salt
  • pepper
  • parsley
measures

How to make

For me, the are an exceptional delicacy. A rich combination of flavors, they have a unique taste. When you buy, be sure to make sure they're alive. Moreover, snails love to graze sagebrush and then become terribly bitter. Usually, this occurs from mid-April to late May, when the wormwood is young and small.

So when you start to cook, try them out early on - do not waste your time and products. So, here is my version of snails in rice:

Snails are washed with cold water. Wait 10-15 minutes to see which should be discarded. Cover them in a liter and a half of salted water. Foam the up one time, and boil on low heat. After 30 minutes add oil, red pepper and all vegetables, chopped.

Boil for another 60 minutes then the snails are removed, and in the strained broth, put the rice. Boil over very low heat until the liquid is absorbed. Add snails, pepper and parsley. Done.

Now you have to buy the right cutlery and the snails are going to come out like in a French restaurant.

Rating

5
53
40
30
20
10
Give your rating:
Facebook
Favorites
Twitter
Pinterest