
-1 Kg. vineyard snail
-4 tomatoes
-1 large onion
-4 cloves garlic
-150 grs. serrano ham
-1 liter beef broth
-1 tablespoon olive oil
-1 pinch of cumin
-1 teaspoon paprika
-1 small chilli
-salt
-pepper
Ingredients for the broth: 1 onion, 3 carrots, 2 leeks, 3 cloves of garlic, ¼ cabbage or celery, tomato, 1 large piece of veal shank, ¼ chicken, a knee bone of veal, a ridge of bonepork, ham bone...
Preparation:
Step 1: First of all snails leave fasting for several days.
Step 2: Next, put the snails in water, salt and vinegar, so just drop all the slime.
Step 3: Wash several times, changing the water.
Step 4: put in a pot with cold water to take out the horns, when throw-in, will be hovering around the body and then turns up the heat to high and cook for a while.
Step 5: The water is changed again grows cold water, but the high heat. In that water is put a knotted handkerchief herbs: Thyme, bay leaves, fennel and chilli. Should boil 3 hours and half the salt is added.
Step 6: Prepare the beef broth, with the ingredients listed, strain and reserve one liter, for this dish.
Step 7: Cut the onions into strips and garlic into thin slices.
Step 8: Sauté onions and garlic in a pan with oil, with a little salt.
Step 9: Cut the ham into small cubes, and mash tomatoes.
Step 10: When the onion begins to brown, add the ham, chilli and paprika. It gives you a few laps and they burn the paprika, add the tomato and cumin.
Step 11: Then, you add the snails, mixing well with the sauce.
Step 12: Joined the broth to the sauce and cook everything together, and simmer for 20 minutes. Correcting the salt if necessary.
The plate is now ready, prepared for a new experience? :) (400)
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