Recipe: Snails Ajaccienne Style

Name: Snails Ajaccienne Style
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Ingredients: 36 cooked snails; 1 onion finely sliced; 2 shallots finely sliced; 1 bay leaf; 1 clove; 3 garlic cloves (degerminated crushed and chopped); salt and ground pepper; a little thyme; a pinch of thyme flowers; 40 cl (1.7 cups) of red Corsican wine Patrimonio for example (or Côtes du Rhône); 30 g (1.1 oz) of small diced Lonzo (porcu nostrale if you can find it); 12 croutons of baguette bread toasted with a little olive oil

By chef patrick Asfaux 3.9/5 (12 reviews) · 🍳 23 made it

Prep 20 min

Cook 50 min

Total 1h10

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

36 cooked snails
1 onion finely sliced
2 shallots finely sliced
1 bay leaf
1 clove
3 garlic cloves (degerminated crushed and chopped)
salt and ground pepper
a little thyme
a pinch of thyme flowers
40 cl (1.7 cups) of red Corsican wine Patrimonio for example (or Côtes du Rhône)
30 g (1.1 oz) of small diced Lonzo (porcu nostrale if you can find it)
12 croutons of baguette bread toasted with a little olive oil

Step-by-step directions

1 Cut the snails into small squares then sauté them in olive oil, then add the onion, shallots, garlic, bay leaf, clove, thyme, and thyme flowers.

2 Cover with red wine to the same level and let cook gently uncovered for 40 minutes then at the last moment add the small diced Lonzo.
Serve in nice small earthenware bowls with the toasted croutons all around
accompany this dish with the same wine used to make this recipe.