Snails in vegetable sauce
5 servings
60 minutes
Snails in vegetable sauce are an exquisite French dish that combines the tenderness of sea mollusks with the rich flavor of aromatic vegetables. Historically, snails hold a special place in French cuisine, symbolizing refinement and culinary mastery. In this recipe, snails are slowly cooked and then infused with a thick, tangy sauce made from tomatoes, sweet peppers, garlic, and parsley, giving the dish a rich flavor with spicy notes of paprika and bay leaf. The addition of Serrano ham enhances the depth of flavor, making the dish even more aromatic. Snails in vegetable sauce are served hot and pair wonderfully with a glass of white wine. This recipe is perfect for those who want to experience the elegance of French cuisine and feel the harmony of land and sea in one dish.
1
If you are using fresh snails, place them in a large pot, add warm water to cover the snails, and heat slowly until the snails start to crawl out of their shells, then increase the heat and cook for 30 minutes. Dry well, separate the shells, return the snails to the pot, and set aside.
- Snails (escargot): 700 g
2
Finely chop the onion, garlic, and parsley. Clean and chop the peppers and tomatoes. Cut the ham into cubes.
- Onion: 1 head
- Garlic: 2 cloves
- Parsley: 5 stem
- Bell pepper: 1 piece
- Tomatoes: 3 pieces
- Serrano ham (jamon serrano): 50 g
3
Heat olive oil in a pot, add onion and pepper. Cook on low heat, stirring, for 10 minutes until the onion turns golden. Then add tomatoes and cook for another 10 minutes, stirring. Sprinkle the mixture with flour and paprika, mix quickly, and remove from heat. Add enough water to make a thick sauce. Add bay leaf, salt, and pepper — the mixture should be quite spicy. Stir in ham, garlic, and parsley.
- Olive oil: 1 tablespoon
- Onion: 1 head
- Bell pepper: 1 piece
- Tomatoes: 3 pieces
- Wheat flour: 2 tablespoons
- Paprika: pinch
- Bay leaf: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Serrano ham (jamon serrano): 50 g
- Garlic: 2 cloves
- Parsley: 5 stem
4
Pour the sauce into a pot with snails and heat it up. Serve hot.
- Snails (escargot): 700 g
