Provençal snails
Recipe appetizers for 4 people based on Snails with tomato.
Preparation:
Preparation: Heat the oil in a saucepan and brown the shallot brunoise and minced garlic over low heat for 3-4 minutes. Add the minced pepper, the mushrooms cleaned and cut into thin slices and the diced ham and cook all together for a few minutes. Pour in the white wine, Sherry and chicken stock and add the chopped herbs and snails. Leave to cook over moderate heat for about 20 minutes, add the tomato brunoise, salt, pepper and paprika, let it infuse and distribute the preparation among four individual plates. Place a spoonful of cream in the center of each and serve.
Ingredients:
Ingredients: 24 Shelled And Boiled Snails - 2 Tablespoons Olive Oil - 40 G Shallot Brunoise - 1 Clove Minced Garlic - 50 G Minced Red Pepper - 50 G Cultivated Mushrooms - 50 G Diced Cooked Ham - 12 Cl Dry White Wine - 2 Tablespoons Sweet Sherry - 25 Cl Chicken Broth - 3 Basil Leaves - 2 Sage Leaves - 1 Parsley Sprig - 2 Rosemary Needles - 1 Thyme Sprig - 100 G Tomato Brunoise - Salt - White Pepper - 1 Pinch Sweet Paprika - 4 Tablespoons Cream
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