Chef Katrine Klinken

About Katrine Klinken

Katrine Klinken has helped us with some of our first snail recipes. She is a chef, cookbook writer, food and travel writer, teacher, food debater and lecturer. She is passionate about wonderful food that is made well and from pure ingredients - food with great taste, enjoyment and experience. She visited our snail farm in 2018 and when she got home she immediately cooked with snails in her kitchen. Katrine's website: www.klinken.com

Photo: Camilla Stephan

9/16/2018

Snails ragout with red wine and spaghetti

Total cooking time: 45 min. 4-5 portions
This dish is prepared with sousvide cooked snails ready for heating in the pan.

175 g precooked snails
2 chopped onions
1/2 dl olive oil
4-6 chopped cloves garlic
Salt and freshly ground pepper
2 large fleshy tomatoes
2 sprigs of thyme
3 dl dry red wine
3 stalks of green celery with leaves
Chopped celery leaves, parsley or basil leaves

Garnish: e.g. frisée salad or other green fresh crispy salads

Blanched snails have been used for this dish, which must be boiled approx. 45 min. Alternatively, you can get sous vide cooked snails, which are ready for use.

Thaw the snails and rinse them in cold water.
Fry the onions ready in oil. Add chopped garlic. Fry for a few minutes.
Add small cubes of tomato.
Add red wine, bay leaves and thyme and place lid on pan. Let the dish simmer for 20 min.
Add small pieces of celery leaves and cook for another 15 min. Season with salt and pepper.
Spaghetti: Boil the spaghetti as indicated on the packaging in plenty of lightly salted water. Let it drip well.
Sprinkle with freshly grated parmesan cheese and basil leaves or chopped celery leaves/parsley.

9/12/2018

Gratinated snails with cider, garlic and parsley

Total cooking time: 50 min. 3-4 portions
This dish is prepared with sousvide cooked snails ready for heating in the pan.

175 g precooked snails
1/2 dl olive oil
2 chopped onions
4 chopped cloves of garlic
2 large chopped fleshy tomatoes
2-3 bay leaves and a few sprigs of thyme
3 dl dry apple cider
4-5 stalks of green celery with leaves
2 slices of bread, chopped into pieces
40 g butter
1 dl chopped parsley
1/2 dl grated parmesan cheese

Start with the pasta sauce. If you use blanched snails, you need to precook the snails in 45 min. before preparing the sauce.

Thaw the snails and rinse them in cold water.
Preheat your oven to 225 degrees Celcius.
Stir the precooked snails in the heated olive oil and add the chopped onions and garlic. Cook for 2 min.
Add tomatoes, cider, bay leaves and thyme. After 10 min. cooking add chopped celeries. Boil for 10 min.
Put the snails, oil and garlic in a ovenproof dish.
Prepare the topping for the gratinated snails by mixing the two slices of bread with butter, chopped parsley and grated parmesan cheese.
When mixed, spread the topping over the snails in the refractory dish.
Put the dish in the oven and bake for 10-15 min.

9/9/2018

Pasta with spicy sauce and snails

Total cooking time: 35 min. 2-3 portions.
This dish contains sousvide cooked snails ready for heating in the pan.

175 g precooked snails
1/2 dl olive oil
3-4 chopped cloves of garlic
500 g diced tomatoes
1-2 diced squash
4-5 chopped salted anchovies
1 tsp hot chili sauce
1/2 dl chopped herbs such as mint, basil, parsley and tagetes
1/2 dl fresh grated parmesan cheese

Start with the pasta sauce. If you use blanched snails, you need to precook the snails in 45 min. before preparing the sauce.

Thaw the snails and rinse them in cold water.
Stir the chopped garlic cloves in the olive oil and add the precooked snails.
Add tomatoes and shortly after diced squash.
Spice with chopped anchovies and chili sauce.
Add pepper and salt. Be careful adding salt, because the salted anchovies also add salt.
Cook for 8 min.
While cooking the sauce, cook pasta al dente just before the sauce is ready.
Add fresh herbs to the sauce and the sauce is ready to be served on the warm pasta.

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About Katrine Klinken

Snails ragout with red wine and spaghetti

Gratinated snails with cider, garlic and parsley

Pasta with spicy sauce and snails