Snails Provençale (escargots à la Provençale)
Receita de: Pratos tipicos
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Receita de Snails Provençale (escargots à la Provençale)
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OBRIGADO
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Place olive oil in a saucepan over medium heat. Add the onion, garlic, speck and ham. Cook, stirring, for 5 minutes or until aromatic. Add the thyme and chilli. Stir until chilli softens slightly. Add the rosé and stir to combine.
Add the tomato, dill, parsley and lemon zest, followed by the saffron. Stir to combine.
Add the cooked snails and reduce heat, until simmering. Cover and cook for approximatively 30 minutes. Serve with the olive bread.
INGREDIENTES
2 tbsp olive oil
1 red onion, chopped
3 garlic cloves
200 g speck, chopped
200 g prosciutto, chopped
2 sprigs thyme
1 red chilli
2 yellow chillies
250 ml (1 cup) rosé
125 g chopped tomatoes
½ cup roughly chopped dill
½ cup roughly chopped parsley
lemon zest
2 threads saffron
500 g drained, cooked snails
olive bread, to serve
Adicionado por: Natália Martins
Consultada: 1538 X