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Snails, sweet garlic cream and vegetable crisps

  • Starter
  • medium
  • 4
  • 2 hours 30 minutes, plus overnight drying

PT2H30M

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Ingredients

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Escargots

Vegetable crisps

Pasta shells

Grano arso flour

  • 480g of hard durum wheat flour

Salty crumble

Garlic purée

To garnish

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Method

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1
For the vegetable crisps, blanch the cabbage and kale leaves in boiling water then plunge into ice water to cool. Dry the leaves and sprinkle with icing sugar. Leave to dry completely overnight in a dehydrator set to 65°C
2
Cover a plate with cling film and drizzle over some olive oil. Place the basil, parsley and Swiss chard on the top and drizzle with more olive oil. Cover with some more cling film and cook in the microwave for a few minutes
3
Place the leaves on a sheet of greaseproof paper and dry for 1 hour in the dehydrator
4
Preheat some olive oil in a deep-sided, medium saucepan to 180°C
  • olive oil
5
Meanwhile, cook the pasta shells in slightly salted water for 12–15 minutes and drain. Dry slightly and fry in the pan of oil
6
Cover the snails in water and a teaspoon of vinegar and boil 3 times, draining and changing the cooking liquid each time
  • 20 snails
  • 3 tsp white vinegar
7
Remove the flesh from the shells and pull away the outer digestive tract from each snail, leaving just the tender flesh
8
In a saucepan, sauté the chopped shallots with the mixed herbs, then add the snails and deglaze the pan with the white wine
9
Once the wine has evaporated, pour in the chicken and veal stock and cook over a medium/high heat for approximately 1 hour, adjusting the seasoning with salt and olive oil
  • 150g of chicken stock
  • 150g of veal stock
  • extra virgin olive oil
  • salt
10
Preheat the oven to 200°C/gas mark 6
11
To make the grano arso (burnt grain), spread the flour evenly in a large baking tray. Bake in the oven for approximately 20–30 minutes until dark and charred. Leave to cool before passing through a sieve. Any spare flour not used in this recipe can be stored in an airtight container
  • 480g of hard durum wheat flour
12
Turn the oven temperature down to 165°C/gas mark 3
13
For the salty crumble, place 60g of the grano arso, the polenta, butter, egg, sugar and salt in a food processor
  • 40g of polenta, instant
  • 50g of butter, softened
  • 1 egg
  • 1g of salt
  • 10g of brown sugar
14
Divide the crumble mixture into 2 parts, adding the cuttlefish ink to 1 part
15
Spread the 2 mixtures onto 2 separate silicone baking mats, or a lined baking tray. Sprinkle with salt flakes and bake in the preheated oven for 15 minutes
16
For the garlic purée, peel the garlic, slicing each clove in half and removing the little inner green core. Cover the garlic with equal parts water and milk, bring to the boil and boil for 1 minute. Repeat this process 4 more times, keeping the garlic and draining the liquid each time
17
After the last round of boiling, drain the liquid and cover the garlic in just milk, cooking the garlic until tender. Drain again and blend the garlic to a purée, seasoning with salt to taste
18
Bring 100ml of milk to the boil, then allow to cool slightly. Add a splash of the milk to the eggs in a bowl, whisk to combine then add the eggs to the pan with the remaining milk. Heat the mixture to 85°C then pass through a sieve and allow to cool
19
Add the garlic purée to the cooled mixture and stir in the semi-whipped cream a little at a time. Mix through some olive oil and warm in the microwave for 30 seconds (without bringing to the boil)
  • 150ml of cream, semi-whipped
  • olive oil
20
To serve, place a line of the salty crumble down the centre of each plate and place the snails on top. Dot the plates with a few drops of garlic purée and the snail broth. Garnish with the vegetable chips, flowers and dill and season with oil and flakes of salt
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Snails, sweet garlic cream and vegetable crisps

 
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