The dish we propose to you is a variant of the many with which these molluscs are cooked all over the planet (China, Mexico, Morocco, France, Andalusia, La Rioja and Aragon). A traditional dish with a lot of character that is part of the Andorran gastronomy, introduced by the neighbouring lands of Lleida (Catalonia).
The snails in this recipe are of the common species, known in Andorra and the surrounding areas as bover. It is a medium-sized snail that is prepared in many ways: grilled, baked, with sauce and sauté, with a vinaigrette, with rice or with other meats, etc.
No matter how it is prepared, well-cooked snails are exquisite!
Prepare the snails, which should be washed. For starters, you must deceive them. This means that you put them in cold water, over a very low heat, and when they start to come out of the shells, turn up the heat and scald them for 5 minutes. Then take them out of the water and rinse them.
Then, chop an onion and sauté them.
Once the onion is golden brown, add the diced ham, thinly sliced sausage and some fresh thyme.
When everything is sautéed, add the chopped tomato, cognac and broth.
Then add a little flour to bind the sauce and then the snails, mint, bay leaf, salt and pepper and cook slowly for about 45 minutes.
Then, chop the garlic, chilli and parsley, and when the snails are ready, add them to the casserole. As soon as they are ready, they can be served at the table.
-1.5 - 2 kg of flat snails
-2 slices of fatty ham
-300 g of raw sausage
-1 Tomato (tomata*)
-1 handful of thyme
-4 tablespoons of brandy
-2 slices of meat or vegetable broth
-Some laurel leaves
-Some Mint leaves
Cooked snails are part of Andorran cuisine due to the proximity of the lands of Lleida (Catalonia), where they are one of the most traditional dishes.
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