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Conchiglioni with the Escargots of Bourgogne

For about 60 shells of 2 snails each

 

Ingredients:

     85 g butter
    
1 box of burgundy snails of 10 dozen (drained and washed)
    
2 large shallots (scalions) or 4 small
    
1 large bunch of crushed parsley
    
2 chopped garlic cloves
    
170 g mascarpone
    
170 g candied tomatoes (thinly sliced)
    
85 cl of fresh cream
    
1 sachet and half of conchiglioni De Cecco

Melt the butter in a large bowl over high heat. Add the chopped shallots and the garlic. Sweat the whole and get without coloring. Add and cook the snails and cook a little

Add the chopped tomatoes. Stir. Pour mascarpone and cream and season. Simmer for 5 to 10 minutes at low heat and at the last moment add the crushed parsley.

Allow to cool cool before filling the shells cooked beforehand '' al dente ''. Heat in a soft oven (steam) and serve on a crushed tomato fragrant.

Or :

Introduce directly into the serving dishes with the tomato underneath, an alu underneath and reheat to 150 ° during the time of the aperitif (it is necessary to ensure that the conchiglioni do not dry)


Come

Hôtel-Restaurant La Terrasse

Le Bourg Marnand

69240 Thizy-les-Bourgs

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opening time

The restaurant is open every day except Sunday evenings and Mondays.

The hotel is open every day except Sunday evening.

The restaurant and the hotel are open every day in summer! (from the end of June to the beginning of September)

Contact us

Eliane and Francis Arnette

Teléphone : +33 4 74 64 19 22

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