Zucchini and snail Tart....rather yummy!

J

joanietoo

Well-known member
Zucchini and Snail Tart

Serves 4 person(s)

5 Dozen snails, escargot petits-gris

500 gms Zucchini

125 gms Garlic

100 gms Butter

100 gms Breadcrumbs

1 tbsp Chopped parsley

250 ml Fresh cream

100 ml Extra virgin olive oil

4 Individual puff pastry shells, precooked

2 tbsp Butter, melted

Preparation Method:

Slice the zucchini into thin rounds and fry in olive oil for two minutes. Simmer unpeeled garlic in cream until soft. Press the cooked garlic to remove skin. Combine garlic puree with softened butter, chopped parsley and breadcrumbs. Cover the bottom of the puff pastry shells with layer of zucchini, a few snails and the seasoned breadcrumbs. Repeat, finishing with breadcrumbs. Drizzle with melted butter and bake until the breadcrumbs are slightly brown.

 
If there's any leftovers, does it have a tendency to...

...slowly make it's way to the neighbors house and leave large bags of zucchini on their porch?

Michael

 
Joanie, I wish I had this recipe in summer, when snails ate everything in my garden but my zucchini

I could have killed two birds with one stone.

Does the cream get drained off or is it combined with the garlic for the puree?

(We're actually going to start gathering and purging snails in our community garden next spring, so I'll have organic snails to work with!)

 
REC: Lumache alla Marchigiana (Snails)...

Lumache Alla Marchigiana (Snails)

Recipe By :Mario Batali
Serving Size : 4

5 pounds snails -- purged overnight with 1/2 pound cornmeal or 2 can of escargot
6 tablespoons virgin olive oil
2 medium onions -- thinly sliced
6 cloves garlic -- thinly sliced
2 tablespoons chopped fresh thyme
1 cup dry white wine
1 cup black olives -- with pits
1 cup basic tomato sauce

If live, steam snails 1 hour, or until they leave their shells. Remove and rinse.

In a 12 inch to 14 inch saute pan, heat olive oil until smoking. Add onions and garlic and cook over medium heat until soft and lightly brown.

Add thyme leaves, snails, wine, olives and tomato and bring to a boil. Lower heat and simmer 30 minutes.

Season with salt and pepper and serve.

 
Joe, every year around the holidays; we received from our great uncle

a jar of brown snails in a spicy tomato sauce. They were eaten late at night during a break in the card game that always followed dessert.

I think they make the absolute best tasting tomato sauce; delicious with plenty of crusty bread to dip.

 
Hmm, maybe I'll start smacking my lips when I see the little buggers, instead of cursing.

 
Joanie, the garden snails we have in California are supposed to be the French kind...

They're not native. Legend has it that they were imported by a sentimental French chef in the 19th century, but it's more likely they came aboard like most pests, clinging to farm equipment.

In fact, there are companies that collect and process them here and sell them to France, since they're running out over there.

http://findarticles.com/p/articles/mi_m1216/is_n5_v180/ai_6547821

 
Indeed, and tasty things too. Took a 6 week French provincial cooking class

many years ago, held at the French chef's home here in the San Francisco bay area. The week she prepared escargot she prepped the class by telling us she had spent over an hour gathering snails in her back yard, and her neighbor's yards, tiptoeing through the dewey grass at dawn to collect them. Then she showed us how she had put them in cornmeal to purge them and get them ready for cooking. At first we all looked at each other and thought..."ewwww, we're going to eat garden snails?". But they were absolutely delicious.

Have I ever made snails from the backyard. Nuh uh!!! LOL

 
I'll curse for you. There are some things that will never (knowingly) pass my lips. Snails are ...

...right at the top of that list!

Oy. No way.

I may be missing the taste of the century, but there's no way it's going to happen for me.

Michael

 
We've though about it. We're having a summer solstice fair in June at the garden

I'm thinking if we collect a few batches and freeze them as we go, we could have a lot to sell for the event.

 
The key word is "knowingly." I could fool you with "Wild Mushrooms in Garlic Butter."

 
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