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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

9/16/2018

Snails ragout with red wine and spaghetti

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Total cooking time: 45 min. 4-5 portions
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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.

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