Main Ingredients:

2 dozen snails
a finely chopped green bell pepper
2 ripe tomatos, peeled, seeds removed, and finely chopped
garlic to taste (10-30 grammes is normal)
50 g butter
cayenne pepper, thyme
salt

Cooking Preparation of the Recipe:

Proceed as follows:
Mix butter, bell pepper, tomatoes and crushed garlic until a smooth paste is obtained, then add spices as desired (but remember, the cayenne pepper is essential!).
Take four or two ovenproof snail plates (depending on whether they are for 6 or twelve snails each), put one snail in each hole and on top of the snail the buttery paste.
Cook in a preheated oven at 250 oC until the butter is bubbling and the vegetables are beginning to turn brownish.
Serve together with toast or baguette, if possible also with a glass of dry, unpasteurised cider from Normandy.

Browse by categories