Ingredients
Preparation
Chop the shallots and celery into small pieces. Sauté in a pan with a little olive oil and 1/4 cup of white wine (for 5 minutes). Add the cream and snails. Let simmer over low heat for 10 minutes. Add 1/2 cup of white wine and simmer until thickened. Serve on small puffed pastry balls.
Snails in Cream
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Preparation:
Cooking:
Servings:
4
Snails in cream offer a refined way to enjoy this often underappreciated dish. Marinated in a creamy sauce made with shallots and celery, they are served hot in small puffed pastry balls. This dish is a hit at dinner parties, pairing perfectly with a glass of white wine. Perfect for those who want to explore new flavors.
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