Snails in hot sauce with ham
6 servings
60 minutes
Snails in spicy sauce with ham are a refined dish of French cuisine that embodies bold flavors and rich gastronomic tradition. Snails, long a symbol of French cooking, gain special charm here thanks to the combination of piquant sauce enriched with chorizo and bacon, along with soft notes of onion and bay leaf. The sauce not only complements the delicate texture of the snails but also reveals vibrant spicy nuances, making each spoonful rich and warm. This dish is perfect for a romantic dinner or an exquisite meal among gastronomy enthusiasts. It is served hot, preferably with a glass of white wine to enhance the flavor's sophistication. A classic of French cuisine capable of surprising and captivating even the most demanding gourmets.
1
If you have fresh snails, rinse them, place them in a pot, add water, add a bay leaf and one onion cut into 4 wedges. Bring to a boil and cook for 15 minutes.
- Snails: 700 g
- Bay leaf: 1 piece
- Onion: 2 pieces
2
While the snails are boiling, chop the second onion and pepper. Slice the chorizo and chop the bacon finely.
- Onion: 2 pieces
- Chili pepper: 1 piece
- Chorizo: 50 g
- Bacon: 50 g
3
Heat olive oil in a pan, add onion and pepper (remove seeds if you don't like it too spicy), then add bacon and chorizo. Sprinkle with flour, crumble the meat cube, and cook on low heat, stirring constantly, for 10 minutes until the mixture turns golden.
- Olive oil: 2 tablespoons
- Onion: 2 pieces
- Chili pepper: 1 piece
- Bacon: 50 g
- Chorizo: 50 g
- Wheat flour: 2 tablespoons
- Bouillon cube: 1 piece
4
Drain all the water from the snails, leaving a little at the bottom. Add the sauce to the snails, mix, and cook on low heat for another 20 minutes. Serve hot.
- Snails: 700 g