Savoy snails with parsley, toast with Colonnata bacon


  • 32 Savoie snails cooked in court-bouillon with an aromatic garnish
  • 8 slices of bread
  • 8 slices of colonnata bacon
  • chive

  • 10 g grated pecorino

For the parsley butter

  • 100 g of softened butter
  • 50 g of parsley
  • 8 g pink garlic
  • 7 g of fresh ginger
  • 2 g of Espelette pepper
  • 4 g of salt
  • 2 g freshly ground white pepper


  1. Remove the snail meat from the shells. Clean and dry the shells thoroughly.

  2. Prepare the parsley butter by thoroughly mixing the butter, chopped parsley, peeled and minced garlic, peeled and crushed ginger, chili pepper, salt and pepper.

  3. Garnish each shell with 1 snail and 6 g of parsley butter. Place the shells in a snail pan. Slide into the hot oven at 220°/th. 7-8 for 8 minutes. The butter should foam. Serve immediately with the slices of toasted bread covered with 1 slice of bacon and sprinkled with chives and pecorino.

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