Ingredients
- 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
Preparation
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Remove the snail meat from the shells. Clean and dry the shells thoroughly.
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Prepare the parsley butter by thoroughly mixing the butter, chopped parsley, peeled and minced garlic, peeled and crushed ginger, chili pepper, salt and pepper.
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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.
