Partager l'article ! Snails Tartlets: Hello my friends, I post you a recipe that I prepared a long time ago, I always have a sto ...
Hello my friends,
I post you a recipe that I prepared a long time ago, I always have a storage of recipes in my computer that are waiting to be published.
To tell the truth I am incapable of standing up in
the kitchen to prepare recipes for you,
I broke my leg (as my dear friend Djouza has already announced you), I have difficulty in doing the everyday things in life for my family.
It's my daughter Jenna-Aicha ( 3 years) who takes care of me right now (even if she is complaining if I exaggerate a little bit in my requests hihihi).
The recipe of today is a recipe that I found
In this wonderful blog Les délices de Nathalie
(Take a small visit for this blog, I guarantee you, it is full of delights).
By coincidance I had sea snails that I had bought without knowing how to prepare them, do not confuse, it is not snails that we cook in the water and spice (as we make in Morocco), these current snails are from the sea, they are a part of seafoods (if we want), they are salted and have the same flavor as mussels.
I made a copy of Nathalie's recipe who I would like to thank for this delight.
Ingredients pour 7
* 1 puff pastry
* 5 dozens snails
* 70 g of garlic and parsley butter
* 3 eggs
* 7 oz whipping cream
* Small pieces of Roquefort
400 F - 20 minutes
Preheat the oven at 400 F.
Spread the puff pastry on a surface and cut out in
small circles. Cover the baking molds with these circles.
Drain snails and return them to the frying pan
and add the pieces of garlic and parsley butter.
Distribute snail filling in tarts.
Put down some pieces of Roquefort on snails.
Break eggs and beat them with the whipping cream.
Overturn the tarts.
Put in the oven for 20 minutes.
I invite you to watch the video