Best Saffron Tagliarini With Snails Sorrel Tomato Zucchini Recipes

Tagliarini image

Provided by Linda Smith

Time 50m

Number Of Ingredients 17

1 c onions, diced
3/4 c bell pepper, chopped
2 clove garlic, minced
2 Tbsp oil
2 lb lean ground beef
2 c canned pear tomatoes, drained
1 1/2 c frozen or canned corn, drained
1/4 c tomato paste
1 tsp oregano
2 tsp salt
1 tsp celery salt
1/2 tsp pepper
1/2 tsp allspice
1 tsp basil, dried
3 sprig(s) parsley, chopped
1 1/2 c grated cheddar cheese
1 lb wide egg noodles

Steps:

1. Saute onion, bell pepper and garlic in oil, add beef cook until beef is lightly browned. Add all ingredients except cheese. cook until noodles are done then add cheese, stir until cheese is mixed in. This can also be baked like a casserole.

Snails With Frog's Legs / Escargots Aux Grenouilles image

Provided by Kasha

Categories European

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 11

Steps:

Preparation 1 1/2 hours.
Cooking 1 1/4 hours.
Cook the snails in advance in a court bouillon, then remove them from their shells. Chop them, together with the peeled shallots and a small bunch of well-washed chives.
Place these ingredients in a saucepan with the wine, cover and simmer for 1 hour.
Meanwhile, soak the frogs' legs in the milk for 1 hour.
Drain them, then roll in flour and saute in the butter in a frying pan over a brisk heat for 10 minutes.
Add the snails, together with their cooking juices, and season with salt and pepper.
Turn up the heat and cook for a further 5 minutes.
Sprinkle with chopped parsley and serve.
White wines: Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy.

Saffron Tagliarini With Snails, Sorrel, Tomato, Zucchini image

Provided by Chef Kate

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

4 eggs
2 -2 1/2 cups flour, unbleached
6 -8 saffron strands (soaked in a teaspoon of warm water)
salt and pepper
1 tablespoon olive oil
24 snails (6 per person)
3 small zucchini
2 garlic cloves, crushed
1 bunch sorrel
1 pint cherry tomatoes
1 lemon, zest of, grated (save lemon for another use)

Steps:

For the pasta:
Combine ingredients in food processor or large mixer until dough ball forms.
Rest mixed ingredients for half an hour to one hour in the fridge.
Roll out through pasta machine to make thin, silky sheets then put through the machine at a tagliarini setting (or roll out by hand into a thin sheet and then cut noodles using a pizza cutter).
Hang to dry over a broom handle; while still soft, curl into loose nests.
For the sauce:.
Clean and slice zucchini into strips.
Halve the cherry tomatoes.
Sauté strips of zucchini in olive oil with cherry tomatoes and crushed garlic over medium heat until vegetables soften.
Add the snails and sorrel and season to taste, adding lemon zest and cooking till sorrel is softened and snails are heated through.
Bring large pot of salted water to boil and add the pasta and cook for one to two minutes (or until al dente--if you are using freshly pasta, it will cook very quickly). Drain and toss with the snails and sorrel sauce.
Serve immediately.