Spicy Olive Snails
Nutritional values
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 72 mg | (2 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 1 roll Puff pastry dough (refrigerated)
- 200 grams Olives (black, pitted)
- 50 grams Bacon (lean, finely chopped)
- 1 onion
- 1 small garlic clove
- 2 sprigs Basil (red)
Preparation steps
Peel onion and garlic and cut into very small cubes. Heat bacon in a frying pan until fat renders, then add onion and garlic and cook, stirring, 2-4 minutes.
Drain olives well and place in a food processor. Add onion-bacon mixture and basil leaves. Process until finely chopped.
Remove pastry from package, roll out and spread with olive paste, leaving a 1.5 cm (approximately 1/2-inch) wide border free.
From uncovered edge, roll puff pastry very tightly into a long roll.
Cut roll crosswise into 1 cm (approximately 1/2 inch) thick slices. Place slices on a baking sheet lined with parchment paper (leaving a small amount of space between each slice). Bake in preheated oven at 220°C (approximately 425°F), until golden-brown, 10-15 minutes. Arrange snails on a plate and garnish with basil and flowers.
