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.