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🍽️ Snails in Spicy Vegetable Sauce

285 kcal · 30 min · 4 servings

Ingredients

• 48 snails
• salt
• 1 carrot
• 3 onions
• 2 sprigs parsley
• 3 sprigs thyme
• 1 bay leaf
• 200 ml red wine
• 2 red bell peppers
• 4 tomatoes
• 4 garlic cloves
• 2 tbsp almond kernels (peeled)
• 2 tbsp hazelnut kernels (peeled)
• 1 red chili pepper
• 1 slice white bread
• 1 tbsp wine vinegar
• 100 ml red wine
• 4 tbsp olive oil
• 4 tbsp tomato juice
• salt
• pepper (from the mill)

Instructions

1. 1. Place the fresh snails in cold salted water and let them rest for one hour.
2. 2. Rinse the snails carefully with warm water.
3. 3. Put the snails into boiling water and cook them for thirty minutes.
4. 4. Let the snails drain.
5. 5. Carefully remove the snails from their shells.
6. 6. Remove the tail end of the snails.
7. 7. Peel the carrot and one onion.
8. 8. Dice the carrot and onion finely.
9. 9. Rinse the parsley and thyme under running water.
10. 10. Put the cut vegetables, herbs, a bay leaf, and 500 milliliters of water into a pot.
11. 11. Bring the mixture to a boil in the pot.
12. 12. Add the prepared snails to the liquid.
13. 13. Cook the snails for about three hours at a temperature just below the boiling point.
14. 14. Clean the empty snail shells thoroughly in the meantime.
15. 15. Wash the bell peppers.
16. 16. Halve the bell peppers and remove the inside.
17. 17. Cut the peppers into pieces.
18. 18. Wash the tomatoes.
19. 19. Cut out the stem ends of the tomatoes.
20. 20. Slice the tomatoes.
21. 21. Spread the peppers and tomatoes on a baking sheet lined with baking paper.
22. 22. Put the tray into the oven.
23. 23. Set the oven to 120 degrees fan-assisted.
24. 24. Let the vegetables dry out slightly for about one hour.
25. 25. Peel the garlic.
26. 26. Place the garlic cloves with skin on the tray during the last thirty minutes.
27. 27. Take the tray out of the oven.
28. 28. Let the vegetables cool down.
29. 29. Toast the almonds and hazelnuts in a hot pan until fragrant.
30. 30. Remove the nuts from the pan.
31. 31. Let the nuts cool down.
32. 32. Wash the chili pepper.
33. 33. Remove the inside of the chili pepper.
34. 34. Cut the chili pepper into pieces.
35. 35. Cut the white bread into cubes.
36. 36. Peel the garlic.
37. 37. Put the garlic together with all prepared ingredients, vinegar, wine, olive oil, and tomato juice into a blender.
38. 38. Blend the mixture into a smooth, creamy sauce.
39. 39. Season the sauce with salt and pepper.
40. 40. Take the snails out of the cooking broth.
41. 41. Fill each snail back into its own shell.
42. 42. Peel the remaining onions.
43. 43. Dice the onions finely.
44. 44. Put the onions into a large hot pan with oil.
45. 45. Sauté the onions until translucent.
46. 46. Deglaze the onions with wine.
47. 47. Add the filled snails to the pan.
48. 48. Let the snails heat up covered for about ten minutes.
49. 49. Stir the prepared sauce into the snails.
50. 50. Let the sauce come to a brief boil.
51. 51. Taste the dish and adjust seasoning if needed.
52. 52. Serve the dish hot.

Nutrition per serving

• kcal: 285
• Protein: 13 g · Fett/Fat: 18 g · Carbs: 14 g