Robine snails confit in olive oil, sparrow rizotto, candied tomatoes, Pastis HB
Ingredients
The spelt rizotto:
• 50g spelt per person
• 1 litre of chicken broth
• 50g fresh Parmesan Parmeggiano Reggiano
• 1 clove of garlic
• 15cl of liquid cream
Tomato confit:
• 1 Roma tomato per person
• Salt
• Pepper
• Olive oil
Garlic emulsion:
• ¼ litre of chicken broth
• 1 Shave of PASTIS HENRI BARDOUIN
• Salt, ground pepper
• 1 teaspoon organic soy lecithin
Snails confit with olive oil:
• 6 Robine snails (cooked in short bouillon) per person or 24 snails for 4 people
• ½ liter of Mees olive oil
• 10 g fleur de sel
• 2 stars of badiane
• 1g green anise
• 2 bay leaves
• 1 sprig of thyme
• 2 cloves crushed garlic
Preparation
SPELT RIZOTTO:
Cook spelt in simmering poultry broth until broth completely evaporates
Drain the spelt, heat a skillet over high heat with a spoonful of olive oil, place the cooked spelt in it, sauté several times, pour the cream, cook again, add the parmesan and a crushed garlic clove, sauté, season if necessary with fleur de sel and ground pepper
Keep warm
TOMATOES AND CONFIT:
Brown tomatoes and cool in ice water
Peel and cut into 4 equal wedges
Place them on a baking dish preheated to 60° with olive oil, salt and pepper from the mill, leave them for about 3 hours then set aside
EMULSION WITH GARLIC:
Heat the chicken broth to a boil in a saucepan, remove it from the heat and pour in the PASTIS HENRI BARDOUIN, then mix energetically with a plunger mixer,add the soy lecithin and mix again, being careful to add air using the mixer, you should get a light foam like a cotton candy, adjust the seasoning if necessary, and set aside
SNAILS WITH OLIVE OIL:
Heat the olive oil with all the ingredients in a cast iron casserole gently without boiling and then dip the snails
Remove from heat and cover tightly
Place the casserole in a 63° preheated oven for about 12 hours, the snails will come out tender and swollen
© photo : La Magnanerie
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Only available in France