Ingredients
- 1 bone marrow sliced in half lengthways
- 14 snails
- 2 shallots, peeled and finely sliced into rings
- 1 bunch watercress
- Half a baguette
- 1 tbsp unsalted butter
- 2 cloves garlic
- 10 continental parsley leaves,
- finely chopped
- 1 tbsp small salted capers, rinsed
- Juice of 1 lemon
- Splash of good extra virgin olive oil
- Salt and pepper to taste
Method
To prepare snails If using fresh snails in their shells, blanch them in salted boiling water for about 30 seconds. Refresh them in ice water, remove the flesh from the shell and put aside. If using snails from tins: blanch them in boiling, unsalted water for 30 seconds to wash off brine, then put aside.
For salad Pick off watercress tips and mix with shallot rings and capers. Dress lightly with olive oil and lemon juice and season to taste.
For crostini Take the half baguette, cut into thin slices and drizzle with olive oil. Bake baguette slices in a moderate oven for 10-12 minutes until golden. Rub with the raw garlic and set aside. Save the garlic cloves for the snail garlic butter.
For bone marrow Roast marrow at 200 degrees until the centre of the marrow is warm. This should take eight minutes.
To cook snails While the marrow is roasting, crush garlic cloves, then melt butter in a pan over low heat. Lightly fry garlic and snails for a few minutes. Take off the heat and allow the sauce to be absorbed. Finish with finely chopped, flat-leaf parsley. Season to taste.
To serve Remove the bone marrow from the oven and place on a plate. Arrange the snails down the centre of the bone marrow and layer watercress and shallot salad onto the snails. Complete with the crostini.
Ask your butcher to slice the ends from a thigh bone of beef and slice it in half to create two open semi-circles.
Snails are available in brine in tins at good provedores, including Essential Ingredient in Prahran.
