Snails

Babalucci

• 75 snails (in shell)

Marinara sauce:

• 2 28oz cans crushed tomatoes
• 2 tbs. dried minced onion
• 6 garlic cloves, minced
• 1/4 C chopped fresh parsley
• 1/2 C carrot juice or 1/2 C grated carrot
• 1 1/2 tsp dried basil
• 2 tsp oregano
• 2 tsp sugar
• 2 tsp salt
• 1/4 tsp pepper
• 1 C red wine
• 3 tbs olive oil

Combine all the ingredients and add snails, simmer for 1 1/2 hours to thicken sauce and flavor snails.

Creme of Stilton & Onion Soup

• 4 tbs butter
• 1 lb thinly sliced onion
• 3/4 lb thick-skinned potatoes, peeled & cubed
• salt to taste
• whipped cream
• 36 fresh snails
• 2 large cloves garlic
• 1 qt lowfat milk
• 4 oz Stilton cheese, crumbled
• white pepper to taste
• minced fresh parsley

In a large heavy skillet melt butter, when hot add snails; cook and stir 5 minutes. Remove snails, add onions & garlic. Cover & cook over medium low heat for 15 minuts or until onions are soft. Add potatoes, coat with butter & add milk. Cover tilted, simmer for 30 minutes or until potatoes are very soft.

Mince snails & set aside. Puree soup & return to sauce pan & add snails & cheese. Stir over low heat until cheese is melted. Salt & pepper to taste. Serve in bowls, garnish with whipped cream & sprinkle with parsley.

Bisque of Snail & Artichoke

• 48 fresh snails
• 1 C white wine
• 4 large artichoke hearts, cooked & chopped
• 1/4 tsp oregano
• 2 tbs fresh lemon juice
• 1 1/2 C milk
• 2 oz dry sherry
• minced fresh chives
• 2 tbs minced shallots
• 4 tbs unsalted butter
• 2 1/2 C sliced red onion
• 1 tsp minced garlic
• dash cayenne pepper
• 3 C fish stock
• 1/2 C heavy cream
• salt, white pepper to taste
• paprika

In a saucepan, simmer snails & shallots in 3/4 C wine 10 minutes. Remove from heat.

In a large saucepan, melt butter & sautee artichokes, onions & garlic until onions are clear. Add oregano & cayenne pepper while cooking. Add lemon juice & cook 2 minutes, stirring. Add fish stock, milk, & 1/4 C wine. Simmer 2 minutes. Stir in cream, bring to just boiling. Remove from heat; add snails & wine mixture.

Puree mixture & return to saucepan, reheat -- do not boil. Add sherry, salt & pepper. Serve in bowls, garnished with chives & paprika.

Cassolettes d'Escargot

• 1/4 C butter
• 2 shallots, chopped
• 1 lb small button mushrooms
• 1 C Reisling wine
• 1 tb flour
• fresh ground nutmeg
• 2 cloves garlic, chopped
• 2 tbs chopped fresh parsley
• 36 fresh snails
• 1 C heavy cream
• salt & pepper
• 12 slices French baguette, toasted

Heat butter in large saucepan. Sautee garlic, shallots, parsley & mushrooms for 5 minutes. Stir in snails & wine; cover & simmer for 10 minutes. Stir in cream & flour until smooth; simmer until thickened. Season to taste with salt, pepper & nutmeg. Spoon over individual baguettes.

Baked Snails

• 12 fresh snails
• 2 cloves garlic, chopped
• 2 tbs lemon juice
• 2/3 C dry fine bread crumbs, tossed w/ garlic salt, paprika & white pepper
• 1/2 C chopped onion
• 2 whole allspice berries, crushed
• 1 tsp fresh grated lemon peel
• romaine lettuce leaves
• lemon wedges
• mint sprigs

Put snails in a saucepan with onion, garlic, allspice, lemon juice & peel. Add water to cover & bring to a boil. Lower heat & simmer 10 minutes. Drain snails, reserving liquid.

Oil shallow baking pan, preheat over to 450. Coat snails with oil-butter mixture & roll in bread crumb mixture. Bake for 10 minutes or until brown. Arrange on leaves, garnish with lemon wedged & mint sprigs. Serve with a yogurt/mint dipping sauce.

Snails Almondine over Spinach

• 4 C fresh spinach, stems removed, julienne cut
• 1/8 tsp salt
• 12 fresh snails
• 1/2 tsp Dijon mustard
• 4 tsp balsamic vinegar
• 1/4 C sour cream
• 2 tbs corn oil margarine
• 1/4 tsp fresh pepper
• 1/2 tsp extra-virgin olive oil
• 1/4 C water

Arrange 1 C of spinach on a plate in a nest. Heat margarine, salt & pepper in a pan, sautee snails & almonds until lightly browned. Drain & put 1 tsp of almonds in each nest.

Combine mustard, oil & vinegar in a pan & reduce by half over med. heat. Add sour cream & water and blend. Spoon 2 tbs over each nest.

Breaded Snails Sauteed

• Fresh snails
• Minced garlic
• Italian bread crumbs
• Butter

Melt butter in sautee pan & brown garlic. Remove garlic from butter. Dredge snails in bread crumbs, sautee until slightly golden. Serve with hot salsa or warm scampi sauce.

Snail Corn Fritters

• 8 3/4 oz whole kernel corn
• 1 egg, lightly beaten
• 2 tsp baking powder
• 24 fresh snails
• milk as needed
• 1 1/2 C sifted flour
• oil for deep frying
• sour cream

Drain liquid from can into measuring cup & add milk to measure 1 cup. Combine drained corn with egg, stir in flour & baking powder until moistened adding additional flour if needed to make stiff batter.

Preheat oil to 375. Press mixture around dry snails & drop into hot oil. Do not overcrowd! Fry to golden brown, drain, & serve with sour cream.

Snail Fettucine

• 24 fresh snails
• 4-6 large garlic cloves
• 1/2 C chicken stock
• dry fettucine, al dente
• 2 tsp chopped chives
• 3 tbs butter
• 1/2 tsp crumbled dry thyme
• 5-6 oz cream of mushroom soup
• 2 tsp minced fresh parsley

Cut snails in half. Melt butter in sautee pan & add snails, garlic & thyme. Cook & stir over med. high heat. Add stock, bring to a gentle boil, lower heat & simmer for 8 minutes. Stir in soup, blending well. Reheat pasta & drain. Toss with snail mixture & top with grated parmesan & herbs.

Snails a la Penne

• 48 fresh snails
• 1 tsp minced garlic
• 1 tsp oregano
• 10 1/2 oz frozen peas
• 2/3 C grated parmesan
• 1/4 lb penne pasta, al dente
• 2 tbs olive oil
• 2 tbs butter
• 1 C half & half
• 1/2 C minced water chestnuts
• salt & pepper to taste
• minced fresh basil or parsley

In a heavy skillet, heat oil & butter. Add snails, garlic & oregano and sautee for 3 minutes. Stir in cream & simmer until mixture thickens. Add peas, chestnuts, half the cheese, salt & pepper. Reheat but do NOT overcook. Drain penne & toss with snail sauce. Sprinkle with basil or parsley and cheese.

Snails in Jumbo Pasta

• 3 garlic cloves, minced
• 1/2 C white wine
• 12 fresh snails
• 1 pinch ground cinnamon
• 1 tb. fresh grated romano
• cherry tomatoes, halved
• 1 green onion, minced
• 2 tbs virgin olive oil
• 1 C ricotta cheese
• 2 tsp fresh minced parsley
• 16 jumbo shells, al dente
• parsley or watercress sprigs

In a covered skillet, cook garlic & onion in wine & oil until tender. Add snails & cook over low heat 10 minutes, stirring often. Remove from heat. Combine cheeses & rest of ingredients. Carefully stuff shells & push 1 snail into each shell. Pour sauce over, quickly reheat. Garnish with tomatoes & parsley.

Snails over Angel Hair Pasta

• 12 fresh snails
• 3 tbs butter
• 1 clove garlic, minced
• cooked angel hair pasta, al dente
• 1 tb fresh parsley
• 1/2 tb lemon juice
• 1 small clove shallot, minced
• splash of white wine

Sautee garlic & shallot in 2 tbs butter for 2 minutes over medium-high heat. Add snails & cook for 2 more minutes. Add lemon juice, wine, & parsley and reduce. Whisk in 1 tb butter and serve over hot pasta.

Snails in Lettuce Leaves

• 36 fresh snails
• 4 tbs minced shallots
• 2/3 C mashed cooked carrots
• 1/4 tsp salt
• 1/4 tsp ground mace
• 6 large Boston lettuce leaves, lightly blanched
• 1/2 C olive oil
• 1 C chopped fresh mint
• 1/3 C cooked rice creole
• 1/4 tsp white pepper
• 2 tbs butter, room temperature
• 1 C chicken stock

Sauce:

• 1 1/2 tsp butter
• 1/2 C heavy cream
• 1 1/2 tsp flour
• juice of 1/2 lemon

Marinate snails for 24 hours in 2 tbs shallots, 1/2 C mint & 1/2 C olive oil, covered, toss occasionally.

Remove snails & strain marinade into a saucepan, heat. Add snails & cook for 3 minutes; remove to bowl with carrots, rice, 2 tbs shallots & 1/4 C mint. Add salt, pepper & mace; blend in butter. Place lettuce leaves on flat surface & put snail mixture on each leaf. Roll each leaf, folding in sides. Place in skillet, seam-side down, fitting snugly. Heat stock & pour over rolls, bring to a boil, lower heat & simmer for 8 minutes, basting often.

Melt butter & blend in flour, cook for 3 minutes stirring constantly. Mix stock & cream and gradually add to thicken. Bring just to a boil, adjust seasonings & add lemon juice and mint.

Snail Appetizers

Batter:

• 1 egg
• 1 C water
• 1 1/4 C all-purpose flour

Beat egg & water well; add flour & beat until smooth. Cover & set aside for at least 1 hour.

• 1 tb olive oil
• 1 1/2 C marinara sauce
• 24 fresh snails
• oil for deep frying

Heat saute pan & add olive oil, marinara sauce & snails. Simmer over low heat for 10 minutes or until mix thickens remove from heat.

Heat oil to 375. Divide batter in half. Take 1 snail at a time from sauce, allowing some sauce to cling. Place in batter & deep fry until golden brown. Remove & pat dry and dip into other bowl of batter; repeat frying. Drain and serve.