Ingredients
24 large snails (or 48 small)
2 tomatoes
1 green pepper
25-30 g celery
50 g butter
2 cloves garlic
0.2 g saffron
thyme
sage
salt
Method
The tomatoes are peeled and cleaned of seeds. Green pepper is also cleared. Cut into small pieces, and add the chopped celery. The butter melts, add pressed garlic, 1-2 pinches of herbs, salt and saffron. The aromatic butter stand 5-10 minutes. A mixture of vegetables and mix well. The oven is heated to 260 C. The clean shells and gently steamed snails arrange in a baking dish, and cover with a mixture of vegetables and butter. Bake 10 minutes (vegetables should be lightly browned). Serve with baguette and wine Chablis.
Containers:
Difficulty
Average
Tested
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Comments
I'm sorry, but the wine is not Chablis and Chablis - the name of the field in Burtundiya, from where it is produced. As Chablis is a registered trademark, other producers of wine from the same grape variety called it Shtardone the name of the village, hence this variety
Excuse me for writing the admitted mistakes. It comes naturally to Burgundy in France and Chardonnay.
Please tell me just pretty much how much time cook on low heat for how and whether to posolyavam as in most recipes before they are ready. Thanks in advance.