Snail fricassee with parsley

Ingredients:
1 Box of natural snails
500 g Potatoes with hard flesh (ratte)
200g mushrooms
1 Bouquet of parsley
2 cloves of garlic
2 tbsp olive oil
30g Butter
1 pinch of ginger
Salt
Pepper

Preparation:
Rinse the snails thoroughly. Drain them and then dry them. Rinse, dry and chop the parsley. Peel, peel and chop the garlic. Remove the earthy stem from the mushrooms, clean them and cut them into slices.
Wash and dry the potatoes. Cut them into slices and fry for 15 minutes over high heat in a pan with olive oil and butter. Stir frequently.
Replace the potatoes with snails and fry them for 2 minutes over moderate heat with ginger, minced garlic and parsley. Salt, pepper and add mushrooms. Cook until the liquid has completely evaporated, stirring frequently. Add the potatoes to the pan and cook for 5 minutes before serving hot.

Tagliatelle with snails

Ingredients:
2 dozens of already cooked snails
2 shallots
2 cloves of garlic
20 cl glass of white wine
150 g fresh cream
250 g tagliatella
salt pepper
fresh chopped parsley
oil butter

Preparation:
Cook the tagliatelle. Chop the shallots, garlic and parsley. In a pan, fry the chopped shallots in butter over medium heat.
After 5 minutes, bring to a boil and add white wine. Mix, then add the snails and crushed garlic.
Place over low heat and reduce, covered, so that the snails do not dry out. Cook for 15 minutes, then add the cream, sprinkle with parsley, salt and pepper and mix.
Place the pasta and sauce on plates and sprinkle with chopped parsley.

Norman snails

Ingredients:
36 snails in shells
2 shallots, chopped (finely chopped)
2 dl of cider
40 g butter
2 dl of liquid cream
1 clove of garlic, crushed with a teaspoon of parsley
20 g breadcrumbs
salt and pepper from the grinder

Preparation:
Stew the shallots in butter in a pot, then add the snails, season with salt and pepper and leave to steam for 5 minutes.
Then add the cider and reduce by half. Then add the cream, and when everything has a good consistency, mix with garlic and parsley.
Preheat the oven to Grill position, pour the contents into the baking dish, sprinkle breadcrumbs on top and place in the oven for 5 minutes.