My Mum’s snails

Name: My Mum’s snails (Red wine pearl onions and tomatoes)
Yield: Makes 4
Ingredients: 250 g onions, finely chopped; 1 kg Dover snails blanched & half cooked, off the shell (intestines removed), keep shells for plating; 1 bunch tarragon, tied with string; 5 kernels whole allspice; 2 bay leaves; 250 ml full bodied red wine; 20 g caster sugar; 2 tbsp tomato paste; 100 ml olive oil; 2 large cloves garlic, finely chopped; 5 ml extra virgin olive oil; 10 g salt; 230 g t55 flour; 100 g fine semolina flour; Kosher salt; 175 g Italian rich egg yolks; 2 fresh grated tomatoes; 150 g tomato passata; Tarragon cress; Olive oil; 40 ml snail sauce; 100 g peeled pearl onions, cut in half; 50 ml cider vinegar

Red wine pearl onions and tomatoes

Preparation info

Makes
4

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Snails

1 kg Dover snails blanched & half cooked, off the shell (intestines removed), keep shells for plating
250 g onions, finely chopped

Main course

Method

Snails

Sauté the onions and garlic in olive oil on a medium heat for 4-5 mins. Add tomato paste and sugar and cook for 2-3 mins. Add red wine, bay leaves, allspice and tarragon and reduce. Add grated tomatoes, tomato passata and salt and bring all to the boil. Reduce heat to low and cook for at least an hour. Add water if needed. The end result should be a