Robine snails confit in olive oil, sparrow rizotto, candied tomatoes, Pastis HB

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

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