Stuffed grape snail

8 servings
3 days 2 hours 40 min

Before preparing snails, you need to prepare within three days. Namely - wash well and do not feed, washing every day from mucus. On the third day, we rinse the snails again under running water. Put a saucepan on the fire, pour water, bring to a boil and reduce the heat. Put the snails in hot water and cook for 8-10 minutes. It is important that the water does not boil. Drain the water from the pan and wait for the snails to cool a little. After that, we take out the contents of the shells using tweezers, cut off the insides - we only need snail fillet. Once again we rinse it well. Also remember to wash your shells thoroughly. Fill the sinks with water, add soda and put on the stove. Cook them over medium heat for half an hour. We also pour water on the fillet, add the laurel, peeled onion, cut in half, dried Italian herbs, salt to taste. Bring the water to a boil, reduce and cook the fillet for 30 minutes over a moderate heat. At this time, we will prepare snail oil. To do this, finely chop the previously washed and dried greens (basil, parsley, dill) and put it in the blender bowl. We also send butter there, squeeze garlic through the press, pour salt. Whisk together with a blender. My sinks and dry (you can in the oven). We fill the shells with snail oil - about half. Then we put one fillet into the shell, and on top we fill again with snail oil. Put the filled sinks in a baking tin. We cut the cheese into small pieces and spread them into each shell. We put the mold in the oven preheated to 200 degrees for 15-18 minutes. We serve the finished stuffed snails to the table hot with fresh greens. Enjoy your meal!