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  • Shop
    • Snail caviar
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    • Snails in jars - mix yourself
    • Gourmet snails
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  • Recipes
    • By Emilie Qvist Kjærgaard
    • By Gorm Wisweh
    • By Louise and Peter
    • By CPH Hospitality College
    • By Katrine Klinken
  • Sustainability
  • References
  • Events
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About Emilie Qvist Kjærgaard

Emilie Qvist Kjærgaard loves escargots and the idea of introducing snails in new recipes. She is a chef and entrepreneur and has a restaurant in Hanstholm in Northern Denmark. In 2019, she helped us at our farm during harvest and shortly after she invented her first snail recipes in her kitchen. Emilie is passionate about organic ingredients and flavors from herbs in the nature - and she knows how to make food with great taste, enjoyment and experience.
Photo: Emma Sejersen

11/10/2020

Fennel & garlic escargots with pasta

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Total cooking time: 25 min. 2 portions
The dish is served with ready-to-eat gourmet snails from the can "Fennel & Garlic".
  • 1 can of Escargots - Fennel & Garlic
  • 250 g fresh fettuccine pasta
  • 1 crushed clove of garlic
  • 1 twig of rosemary
  • 1 squash chopped in thin slices
  • Lemon peal (organic lemon)
  • A sprinkle of fresh herbs chervil, parsley and tarragon 
  • Salt and pepper
  • ​Parmesan cheese
Herbs for decoration such garden nasturtium, sea rocket, thyme or other herbs a like (sea rocket on the picture)
With pre-spiced snails directly from the can, it is easy to add the snails as a topping in the dish. Use the oil from the can to prepare the dish.
  • Stir the snails in a bit of the heated oil.
  • Add squash, garlic and rosemary and fry over medium heat for 4-5 min.
  • Add fresh herbs just before serving (chervil, parsley and tarragon. 
  • At the same time, cook the pasta al dente
  • Mix gently pasta, salt and pepper and the heated topping in the pan.
  • Served with fresh herbs, a little lemon peal and parmesan cheese.
Enjoy a cold glass of white wine.

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