Meat
Fleischschnacka (Alsatian Meat Snails)
Dough rolled into a spiral around a meat filling, browned, then simmered in broth: the Alsatian specialty made from leftover pot-au-feu.
Ingredients
Ingredients
Dough
Spices & seasoning
On the side
Nutrition facts
727 kcal per serving
- Protein
- 56.9 g
- Carbohydrates
- 61.3 g
- of which sugars
- 2.8 g
- Fat
- 27 g
- Fiber
- 3.5 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Knead the flour, eggs, water, and a pinch of salt; let rest for 30 minutes.
- Grind or chop the meat with the softened onion, the soaked and squeezed bread, the egg, parsley, salt, pepper, and nutmeg.
- Roll the dough out thinly into a rectangle, cover with the filling, roll up tightly, and cut into 3 cm (about 1-inch) slices.
- Brown the snails in butter on both sides, then pour in broth to come halfway up and cook, covered, for 20 minutes.
More ideas
Spanish potato omelet40 min · 4 serv. · budget-friendlyGratin dauphinois1 h 35 · 4 serv. · budget-friendlyRatatouille1 h 05 · 4 serv. · budget-friendlyChili con carne1 h · 4 serv.Omelette10 min · 2 serv. · budget-friendlySausages with Lentils55 min · 4 serv.Ham and Pasta Gratin35 min · 4 serv.Sausages and Mashed Potatoes40 min · 4 serv.
Spanish
Dauphiné
Provençal
Tex-Mex
French
Original Ecomely recipe.