Bretons in Cuisine hijacks the use of crackers! In this recipe, the jam gives way to a delicious crumble of snails, crispy hazelnuts and mashed peas. An original starter that can be served as an aperitif in smaller crackers.
Easy and cheap entry
Preparation: 30 MIN I Cooking time: 15 MIN
Ingredients for 4 persons)
- 2 dozen snails
- 1 bouquet garni
- 110 g of butter ½ salt
- 10 g of flat parsley
- 1 clove of garlic
- 300 g of peas
- 100 g of Saint-Malo crackers
- 20 g roasted hazelnuts
- Salt
Preparation of the recipe
1. In an oven preheated to 200 ° C, roast the hazelnuts until lightly browned and set aside.
2. In a saucepan cook the snails with the bouquet garni for 15 minutes over medium heat.
3. Make a purée with the peas, rise with 60 g butter and season.
4. Make a persillade with 50 g butter, garlic and chopped parsley.
5. Cook the snails with the parsley.
6. Crack crackers into thin pieces.
7. Arrange the puree in the bottom of a cassolette, add the snails.
8. Arrange some roasted hazelnuts and crackers in pieces.
9. Decorate with a sprig of parsley.