Snails with olive paste

Snails with Olive Paste: A Deliciously Easy Treat

If you're looking for a savory appetizer that will impress your guests or simply delight your taste buds, snails with olive paste are the perfect choice. This recipe is not only simple but also offers an explosion of flavors, perfect to be enjoyed alongside a glass of wine or a cold beer. Let’s embark on our culinary adventure!

Preparation Time
- Preparation time: 20 minutes
- Cooling time: 60 minutes
- Baking time: 15-20 minutes
- Total time: 1 hour and 40 minutes
- Number of servings: 16-20 snails

Ingredients

For the olive paste:
- 170 g pitted black olives (choose quality olives for an authentic taste)
- 1-2 cloves of garlic (adjustable according to taste)
- 2 tablespoons extra virgin olive oil (for an extra flavor)

For the snails:
- 1 sheet of puff pastry (usually 250 g)
- 1 egg (for a golden color)
- 2 tablespoons milk (to enhance the flavor)

Useful
- Blender or food processor
- Baking tray
- Parchment paper
- Knife

Preparing the Olive Paste

1. Mixing the ingredients: Start by washing the olives well, then add them to the blender along with the peeled garlic cloves. Blend until you achieve a smooth paste.
2. Adding the oil: While the blender is running, gradually add the olive oil. This step will help the paste become creamy and flavorful. Stop the blender and check the consistency. If needed, you can add a splash more oil, but be careful not to make it too runny.

Preparing the Snails

1. Thawing the dough: Remove the sheet of puff pastry from the freezer and let it thaw according to the package instructions. Ensure it is completely thawed for easy rolling.
2. Rolling out the dough: On a clean surface, sprinkle a little flour to prevent sticking. Roll out the puff pastry sheet into a rectangle, making sure it is even.
3. Spreading the paste: Use a spatula to evenly spread the olive paste over the entire surface of the dough, leaving about a 1 cm edge free on each side.
4. Rolling the dough: Using the parchment paper, start rolling the dough tightly, forming a log. Ensure the free edge remains on the outside to prevent it from unraveling during baking.
5. Chilling the log: Wrap the log in plastic wrap and place it in the refrigerator for about 60 minutes. This is a crucial step to achieve perfectly uniform slices.

Preparing for Baking

1. Preparing the egg mixture: In a small bowl, separate the egg white from the yolk. Add the 2 tablespoons of milk to the yolk and mix well. The egg white will be beaten with a pinch of salt until frothy.
2. Brushing the log: After an hour, remove the log from the refrigerator and cut slices about 1-2 cm thick. Brush the edge of the dough with the beaten egg white to ensure a good seal during baking.
3. Placing on the tray: Place the slices of the log on a baking tray lined with parchment paper, leaving a small space between them to allow for expansion. Brush each slice with the yolk and milk mixture to give them an appetizing golden color.

Baking the Snails

1. Preheating the oven: Preheat the oven to 180 °C. It is essential that the temperature is correct for even baking.
2. Baking: Place the tray in the preheated oven and let the snails bake for 15-20 minutes, or until they become golden and crispy. You will smell the enticing aroma of garlic and olives throughout the house.

Serving and Suggestions

Once the snails are ready, remove them from the oven and let them cool slightly before serving. These delights are excellent warm but can also be enjoyed at room temperature.

To add an extra layer of flavor, you can serve them alongside a yogurt sauce with mint or a spicy tomato sauce. They also pair perfectly with a cold beer or a dry white wine that will balance the intense flavors of the olives.

Nutritional Benefits

Snails with olive paste are not only delicious but also healthy. Olives are rich in healthy fats, antioxidants, and vitamins, while garlic is known for its antibacterial and anti-inflammatory properties. This combination will not only delight your taste buds but also provide essential nutritional benefits.

Possible Variations

If you want to experiment, you can add different ingredients to the olive paste, such as:
- Feta cheese: for a creamy note
- Nuts or almonds: for added texture
- Aromatic herbs: like oregano or basil, to intensify the flavor

Frequently Asked Questions

1. Can I use green olives?
Yes, green olives will provide a different taste but are equally delicious.

2. How can I store leftover snails?
Keep them in an airtight container in the refrigerator, where they can last a few days. You can reheat them in the oven to regain their crispiness.

3. Can I freeze the snails?
Yes, you can freeze the unbaked log. Make sure it is well wrapped in plastic wrap and then in a freezer bag. When you want to prepare them, let the log thaw before slicing and baking.

Personal Note

This recipe for snails with olive paste is one of my favorites, especially when I have guests. It’s a dish that always garners compliments and adds a touch of elegance to any meal. Whether it's a party or a family dinner, my snails with olive paste never disappoint. So put on your apron and let’s enjoy cooking together!

Now that you have all the necessary information, all that’s left is to get cooking! Enjoy your meal!

 Ingredients: For the pasta: 170g of pitted black olives, 1-2 cloves of garlic, 2 tablespoons of olive oil. We also need: puff pastry, 1 egg, 2 tablespoons of milk.

 Tags:  snails