Chef Gorm Wisweh

About Gorm Wisweh

Gorm Wisweh loves pizza and his mission is to bring better pizza to Danes. Gorm is a chef and entrepreneur and is the co-founder of 11 restaurants. He is also up for challenges and when we met him in Go'morgen Denmark, he served pizza with snails, tartar and snails on toast. His passion is to explore quality ingredients and try different tastes, especially as topping on pizza. Gorm is often a guest on Danish TV-kitchens and challenge the Danish taste buds. Gorm's website: www.gormspizza.dk

Photo: Andreas Mikkel Hansen

9/26/2019

White pizza with spicy snails

Total cooking time: 55 min. 1-2 portions

250 g organic flour
100 g water
Sour dough or 5 g organic yeast
Salt
150 g gourmet snails sousvide cooked
1 clove of garlic
1 tsp. olive oil
1 chili or 1 tsp. hot chili sauce e.g. tabasco
150 g mascarpone
½ dl. dill
100 g green asparagus
100 g fresh mozzarella cheese

Dough:

Mix water, sour dough and salt (If not sour dough, add 5 g yeast).
Add flour and knead the dough. Don't add too much flour, but let the dough remain wet.
Let the dough rest for 12 hours in a fridge.
After raising the dough, spread the dough on the baking pan.
Set the oven to 225° C.

Topping:

Rinse the snails in water and tap them dry.
Fry them with garlic and olive oil for 3 min. and at the end add chili sauce to the snails and stir.
Mix mascarpone and dill and spread it gently onto the dough.
Sprinkle the chopped green asparagus and the spicy snails on top.
Add a sprinkle of salt and the mozzarella cheese.
Bake the pizza for 15-20 min.

9/20/2019

Flambés snails on toast

Total cooking time: 45 min. 2-4 portions.

1 tbs. olive oil
150 g gourmet snails sousvide cooked
1 dl parsley
1 red pepper
4 cloves of garlic
40 g smeared almonds
1 dl pernod (or cognac) for flambéing
25 g butter
4 slices day-old bread (e.g. ciabatta bread or similar)
Olive oil
Cut chives for garnish or other herbs

Topping:

Rinse the snails and pat them dry.
Chop almonds roughly, parsley, peppers and cut garlic into thin slices.
Fry the snails on a hot pan with olive oil, shake them for 1-2 min.
Add almonds and peppers, continue to roast over high heat for 2-3 min.
Mix in the sliced garlic, add Pernod and ignite. Turn it around all around during the flambéing.
Once the flames have subsided, add butter and chopped parsley, let it fizz well.

Bread:

Toast the bread slices and brush them with olive oil.
Serve the flambéed snails on slices of bread. Garnish with chives / herbs.

YOUR CART

About Gorm Wisweh

White pizza with spicy snails

Flambés snails on toast