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Snail stew with aioli
Serves:
Ingredients
For the aioli
- 4 slices white bread (Golden Harvest)
- 2 small cloves garlic
- ½ cup olive oil (Borges)
- 1/2 red chilli
- 4 tbsp tomato paste (Mutti)
- 1 small can anchovy fillets
- 60g tuna in oil
- Small bunch fresh parsley
- 2 tbsp chopped fresh mint
- Pepper
For the snails
- 2kg snails
- 5 cloves garlic
- 1 large onion
- 2 celery sticks
- 3 spring onions
- 1/2 fennel bulb
- 2 tbsp curry
- 1 tbsp cumin
- 2 fish cubes
- 1 tbsp mixed spice
- 2 bottles dark beer
- 500g tomato pulp
- 2 star anise
- 4 bay leaves
- Bunch parsley, mint and basil
Method
For the aioli, blend well all ingredients together in a food processor and adjust with chilli and salt to your liking. Put aside with you prepare the snails. Wash well the snails in salted water for several times until well cleaned. In a large pan cover the snails with water add salt and boil until snails are completely cooked. Meanwhile chop the garlic, onion, fennel, celery and spring onion and sauté in olive oil. Add the curry, cumin, mixed spice and cubes and stir continuously until all browned add beer bay leaves, star anise and mix well. Drain well the snails once completely cooked and but immediately in the sauce. Mix well add the tomato pulp and simmer for a few minutes, remove from heat and add the chopped fresh herbs.
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