Sauted snail, cannelloni of garlic and parsley custard cream
Ingredients
6 dozens of snails
500 g linguine with squid ink
Custard cream :
50 cl white stock
20 g salt
200 g garlic confit
60 cl cream
6 dozens of snails
8 eggs
50 g hazelnuts
200 g spinach shoots
50 g butter
3 bunches of parsley
Stuffing :
200 g chicken breast
1 egg-white
50 cl whipping cream
1 bunch of parsley
Cooking juice :
30 dl poultry juices
50 cl Xeres vinegar
20 g butter
Garnish :
400 g candied tomatoes
50 g hazelnuts
150 g bacon
Preparation
Custard cream:
Put the parsley into boiling water for 3 minutes. Drain and blend it.
Roast the snails and the spinaches. Cool them down and blend them with the other ingredients. Season.
Roll the preparation on a baking tray (3 cm thick) and wrap it in cling-film. Cook it in the oven at 80 °C for 20 minutes around.
Let it cool and cut small rectangles in it.
Stuffing:
Put the parsley into boiling water for 3 minutes. Drain and blend it.
Blend all the other ingredients together. Add the parsley purée.
Leave aside.
Spaghetti:
Cook the spaghetti. Drain them without cooling them.
Lay it immediately on roasting foil very flatly. Press them one against another on a tray of 40x60 cm and spread a thin layer of stuffing on the spaghetti. Cut-off the tray’s edges.
Starting from one side of the tray, lay a custard cream rectangle perpendicularly to the spaghetti. Roll it in order to wrap completely the custard cream with spaghetti. Put cling-film around to keep the shape.
Heat-up at 70° C for 10 minutes just before serve.
Juice:
Reduce the poultry juices with a bit of the snails cooking juices and the vinegar.
Bit-in the butter.
Garnish:
Crush the hazelnuts. Roast them.
Dice the tomatoes finely.
Fry the snails. Add the hazelnuts and the tomatoes. Deglaze with a bit of juices.
Garnish your plates according to the picture.
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