Snails and Polenta

Snails and Polenta

 

 Ingredients

 【Polenta】

  • Corn flour 100 gr
  • Buckwheat flour 20 gr
  • Water 400 gr
  • Butter 15 gr
  • Salt


【Snails】

  • 24 purged snails
  • 2ℓ water
  • 200 gr carrot, celery and onion
  • vinegar to taste
  • white wine to taste

 

【Green butter】

  • Butter 250 gr
  • parsley 35 gr
  • Chervil 10 gr
  • Pastiss 5 gr
  • Garlic to taste
  • Salt


【Dish up】

  • 4 bouquets of aromatic herbs
  • Chopped black truffle 20 gr

 

Instructions

【Polenta】
Put the water in the kakugama to boil, add the corn flour and buckwheat flour to rain stirring with a whisk. Cover and cook for 1 hour. Add the butter and salt to season the polenta.

【Snails】
Put the water and vegetables with vinegar and white wine in the kakugama, cook for 20 minutes, and strain into chinoise. Cook the snails in the kakugama with the broth until they are soft (about 2 hours).
Drain.

【Green butter】
Chop the herbs with a knife. Knead all the ingredients together.


【Dish up】
Stir the snails with the green butter and chopped truffle. Put the polenta in the dishes, add the snails with butter and garnish with aromatic herbs.

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