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  • Home
  • Shop
    • Where to buy canned snails
    • Where to buy snail kaviar
  • Recipes
    • By Emilie Qvist Kjærgaard
    • By Gorm Wisweh
    • By Louise and Peter
    • By CPH Hospitality College
    • By Katrine Klinken
  • References
  • Events
  • About us
    • Sustainability
    • Our news
  • Contact
  • Become a reseller
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Photo: Camilla Stephan

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

9/12/2018

Gratinated snails with cider, garlic and parsley

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Total cooking time: 50 min. 3-4 portions
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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.

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