Burgundy snails, very large, 4 dozen, Feinkost Dittmann
The use of the Burgundy vineyard snails (Helix Pomatia) is quite simple and very versatile: they are briefly rinsed under hot water and baked in the classic way with herb butter in a small pan. Variants: ragout in a puff pastry pie, as an ingredient in a casserole, as an ingredient in a soup, fried in tempura dough for a salad, with vegetable strips in a crepe, or lightly smoked from the smoker and chopped as an ingredient in a crust.
SKU
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
Additional information about the product