Snails à la Bourguignonne are a typical appetizer of French tradition. They are snails served with a rich sauce based on butter, carrot, onion, parsley and wine vinegar. This preparation is particularly widespread in Burgundy, a French region famous for its traditional cuisine.
Wash the snails under running water, remove the calcareous membrane that seals the shell and put them in a bowl with two glasses of vinegar, two of water and a handful of coarse salt
Leave the snails to soak for at least 24 hours, then wash them again under running water
Place the snails in a large saucepan, add plenty of water, coarse salt and two glasses of vinegar, bring to a boil and cook for a quarter of an hour over moderate heat
When done, drain the snails, let them cool on a plate, then remove them from their shells and remove the darker terminal part and the tentacles
In a clean pot, bring to a boil one glass of water together with two of white wine, the onion, the carrot, the basil, the sage, salt and pepper
Pan
Knife
Wooden spoon
France
| Energy (kcal) | 60.57 |
| Carbohydrates (g) | 1.09 |
| of which Sugars (g) | 1.09 |
| Fat (g) | 3.99 |
| of which Saturates (g) | 2.23 |
| Protein (g) | 1.8 |
| Fiber (g) | 0.19 |
| Sale (g) | 0.03 |
