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Recipe : **** Preserved Onions Stuffed With Snails

Preserved Onions Stuffed With Snails
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Course:
Appetizer

Practical information

  • Prep time
    20 min
  • Cooking
    1 h 30
  • Ready in
    1 h 50
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Healthy recipe
Budget:
friendly
Difficulty:
easy recipe
Category:
Vegetable recipes
Tags:
Stuffed

Recipe's Ingredients

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  • 2 small yellow onions
  • duck or goose fat
  • 1 sprig fresh thyme
  • 1 fresh bay leaf
  • 1 large clove garlic, unpeeled
  • 24 small snails, rinsed and drained
  • fine salt and freshly ground black pepper, to taste
  • leaves from 1 sprig tarragon, minced
  • 100 g tomato, peeled, seeded, cored, and diced

  • Recipe preparation steps

  • 1
    Carefully trim only the outer roots from the base of the onions. Peel the onions without nicking the flesh below the peel. Do not remove the sprout end of the onion. Place the onions in a sauce pan barely large enough to hold both onions and add sufficient fat to cover them. Add the thyme, bay leaf, and garlic to the saucepan. Place over low heat and bring the temperature of the fat to between 195º and 210ºF . Cook for 90 minutes.
  • 2
    When the onions are done, carefully remove them from the fat and drain on absorbent paper. Remove the garlic from the fat, peel, and purée. Using a serrated knife, cut the top one-third off the sprout end of each onion and set aside. Using a small spoon, scoop out the center of the onions until only 2 layers remain. Mince the onion that was scooped out of the centers and set aside. Keep the onion shells and tops warm in a very low oven.
  • 3
    Add a tablespoon of fat to a small frying pan and cook the minced onion over low heat for about 5 minutes. Add the garlic, snails, and tomato. Cook until the tomato pieces start to soften and the snails are heated through. Season with salt, pepper, and tarragon.
  • 4
    Place an onion shell in the middle of a heated serving plate. Place 9 snails and some of the onion-tomato mixture in the cavity of the onion. Spoon 3 snails and some of the vegetables around the base of the onion. Do the same with the other serving plate. Place the onion tops in their original positions and serve immediately.
  • Ready !



 

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