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Recipe : *** Snails and Spinach With Cream And Hazelnut Cookies

Snails and Spinach With Cream And Hazelnut Cookies
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Course:
Appetizer

Practical information

  • Prep time
    1 h
  • Cooking
    15 min
  • Ready in
    1 h 15
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Meat recipes
Tags:
Cookies, cream, hazelnut, spinach

Recipe's Ingredients

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  • 1 small shallot, minced
  • 28 to 36 small snails, rinsed and drained
  • fine salt and freshly ground black pepper, to taste
  • 2 cloves garlic, degermed, 1 minced, 1 cut in half
  • 1 large egg white, slightly beaten
  • 1 tablespoon olive oil
  • 24 hazelnuts, peeled
  • 40 g butter
  • 300 g young spinach leaves, well washed
  • 35 g all-purpose flour
  • 150 ml heavy cream

  • Recipe preparation steps

  • 1
    For "tuiles" (tile shaped cookies): preheat oven to 445ºF . Using a wooden spatula, combine the egg white with the flour. Mix in the oil, salt, and pepper. Using the back of a spoon, spread the batter to form four 2.8" round disks on a baking sheet covered with a silicone pan liner. There may be extra batter. Place 1 hazelnut in the center of each disk and 5 nuts around the central one. Bake until the tuiles are brown around the edge, about 5 minutes. Cool slightly on a cooling rack before serving.
  • 2
    Melt 20 grams of butter in a small saucepan over medium-low heat. Add the shallot and cook, without coloring, until soft. Add the snails and season with salt and pepper. Cook for about a minute. Add the minced garlic and cream, raise heat to high, and reduce for about 3 minutes. Add the parsley and plate immediately.
  • 3
    At the same time as the previous instruction, melt the remaining 20 grams of butter in a wide frying pan over medium heat. Add the 2 garlic halves and the spinach. Season lightly with salt. Toss the spinach until it is barely wilted. Discard the garlic. Set the spinach aside, off the heat, until the snails are ready.
  • 4
    To serve, place a 2.8" ring mold in the center of each of the heated serving plates. Drain the spinach, divide into portions, and fill the bottom of the rings. Place a fourth of the snails on top of each of the spinach piles. Spoon the sauce over the snails and around the spinach. Place a tuile on top of the snails and serve immediately.
  • Ready !



 

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