Recipe: Round Zucchini with Snails and Young Garlic

Name: Round Zucchini with Snails and Young Garlic
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 24 small grey snails (cagouilles) cooked; a few stems of young garlic (aillets) or wild garlic; a few fava beans just blanched; a few garden radishes cut into thin slices; 25 cl (1.1 cups) of good tomato coulis (yours if you had kept some); salt and ground pepper; a little breadcrumbs; olive oil

By chef patrick Asfaux 5/5 (2 reviews)

Prep 30 min

Cook 20 min

Total 50 min

Servings 4 serv.

4 round garden or organic zucchinis washed, cut in half lengthwise and trimmed slightly so they stand upright

Ingredients for 4 servings

Adjust for

servings

24 small grey snails (cagouilles) cooked
a few stems of young garlic (aillets) or wild garlic
a few fava beans just blanched
a few garden radishes cut into thin slices
25 cl (1.1 cups) of good tomato coulis (yours if you had kept some)
salt and ground pepper
a little breadcrumbs
olive oil

Step-by-step directions

1 Hollow out the zucchini halves leaving 1/2 cm, then place them upside down in your couscous steamer basket after boiling, count 5 minutes then remove the basket by placing it on a plate.

2 In a small saucepan pour a little olive oil then melt the crushed zucchini flesh (about 5 minutes while stirring) salt and pepper and add a little chopped young garlic.

3 Cut your snails in half then sauté them quickly in a pan with a little olive oil then in a bowl add a little chopped young garlic.

4 Pour a little olive oil at the bottom of a large ovenproof dish, place your 8 zucchini halves in it, divide the zucchini puree in each one then 3 snail halves in each, sprinkle with a little breadcrumbs and bake for 10 minutes at 180°C (355°F) (gas mark 6)

5 Heat the tomato coulis then plate tastefully on hot plates this recipe of Charente origin.
Young garlic shoots are the first shoots of new garlic with a very delicate flavor