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Recipe : *** Snails and Almonds Spread on Potatoes

Snails and Almonds Spread on Potatoes
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Course:
Appetizer

Practical information

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

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Meat recipes

Recipe's Ingredients

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  • 4 fingerling potatoes
  • fine salt, to taste
  • 2 cloves garlic, peeled, halved, and germ removed
  • 20 small snails, rinsed and drained
  • freshly ground black pepper, to taste
  • 20 g chopped, blanched almonds
  • 10 g flat-leaf parsley leaves
  • 60 ml olive oil

  • Recipe preparation steps

  • 1
    Preheat oven to 390ºF.
  • 2
    Wash and dry the potatoes. Cut each in half lengthwise. If a potato half doesn't sit flat with the flesh side up, trim a small amount off the skin side. Sprinkle the cut side of the potato halves with fine salt. Place the halves, skin side down, on a baking sheet and bake until tender, but not soft, about 20 to 30 minutes.
  • 3
    In the meantime, place the garlic in a small saucepan with a little water over high heat. Blanch for 1 minute. Drain and repeat the process three more times. Cool the garlic in ice water. Drain well.
  • 4
    Place the almonds, parsley, salt, pepper, and about two-thirds of the oil in the bowl of a small food processor. Process until smooth. Add the remaining oil and process again. Add the snails and process a third time.
  • 5
    Spread a tablespoonful of the snail mixture on each of the potato halves and reheat for 2 minutes in the oven.
  • Ready !



 

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