Stuffed Snails

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Stuffed Snails
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
405
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie405 kcal(19 %)
Protein32.45 g(33 %)
Fat10.87 g(9 %)
Carbohydrates44.12 g(29 %)
Sugar added0 g(0 %)
Roughage3.2 g(11 %)
Vitamin A268.94 mg(33,618 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.74 mg(23 %)
Vitamin B₁0.47 mg(47 %)
Vitamin B₂0.34 mg(31 %)
Niacin5.9 mg(49 %)
Vitamin B₆0.55 mg(39 %)
Folate92.15 μg(31 %)
Pantothenic acid0.54 mg(9 %)
Biotin10.2 μg(23 %)
Vitamin B₁₂5.88 μg(196 %)
Vitamin C37.36 mg(39 %)
Potassium914.83 mg(23 %)
Calcium150.22 mg(15 %)
Magnesium117.3 mg(39 %)
Iron7.04 mg(47 %)
Iodine15 μg(8 %)
Zinc2.6 mg(33 %)
Saturated fatty acids1.74 g
Cholesterol108.75 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 sprigs
rosemary (needles removed)
1.333 cups
40
Snail (ready to eat)
1
1
shallot (finely chopped)
1 clove
garlic (finely chopped)
2 tablespoons
8
tomatoes (diced)

Preparation steps

1.
Mix together the rosemary and the breadcrumbs.
2.
Wash the snails and roll in the flour. Beat the egg, season with salt and ground black pepper and dunk the snails into the mixture. Roll in the rosemary-breadcrumbs mixture and fry in hot oil until golden brown.
3.
Fry the shallot and garlic in hot oil. Add the tomatoes, season with salt and ground black pepper and simmer on a medium heat for around 5 min.
4.
Pat the snails dry with kitchen paper and arrange on plates. Serve drizzled with the sauce.