Snails with spicy vermouth
Snails with spicy camembert are a hearty savory pastry with a rich filling. Homemade leavened snails are complemented by grilled camembert seasoned with garlic, herbs and spices, crispy bacon and fresh vegetables.
Ingredients · Servings 4 pieces
- For snails:
- 250 g semi-coarse flour
- 250 g wholemeal flour
- 250 ml lukewarm water
- 21 g fresh yeast
- 1 teaspoon sugar
- 3 tablespoons butter or lard
- 1 egg
- salt
- For rubbing:
- 1 egg yolk
- butter
- Filling:
- 4 ermines
- 1 paprika
- 4 spring onions
- 4 cloves of garlic
- 8 slices of bacon
- oil as needed
- barbecue spices
- herbs to taste (oregano, thyme, chives)
- crushed pepper
- To finish:
- 4 lettuce leaves
- 2 tomatoes
- chives or other herbs
Method · 1 h 5 min
- Prepare a sourdough starter from some lukewarm water, sugar and crumbled yeast and let it rise for about 10 minutes.
- Mix the semi-coarse and coarse flour with salt. Add the risen yeast, egg, softened butter or lard and gradually add the remaining lukewarm water. Knead a smooth, elastic dough, cover with a towel and leave to rise in a warm place for approximately 1 hour, until it doubles in volume.
- Divide the risen dough into 4 equal parts. Shape each into a roll approximately 22 cm long and roll it into a snail shape. Place the snails on a baking sheet lined with baking paper and let them rise for another 15 minutes. Preheat the oven to 190 °C.
- Brush the snails with beaten egg yolk, place in the preheated oven and bake for approximately 20–25 minutes until golden brown. After removing, brush with butter and let cool slightly.
- Wash the peppers, remove the seeds and cut them into small pieces. Clean the spring onions and chop them finely. Peel and crush the garlic.
- Cut the chervil lengthwise, but do not cut it. Lightly brush the inside and outside with oil and garlic. Fill with paprika and spring onion, season with grilling spices, herbs and cracked pepper.
- Wrap each stuffed cheese in 2 slices of bacon and secure with a toothpick. Place on foil and grill for approximately 8–10 minutes, turning halfway through.
- Wash and dry the lettuce and tomatoes, cut the tomatoes into slices. Cut the baked snails lengthwise, cover the bottom halves with lettuce and tomatoes, add the warm camemberts and add other vegetables. Cover with the top half of the snail and garnish with chives or other herbs to taste.
