Advertisement
Ingredients
2 bulbs fennel, diced
1 medium onion, minced
8 medium mushrooms, stems removed, buttons thinly sliced
2 leeks, whites only, diced
6 tablespoons unsalted butter
1 large ripe tomato, peeled, seeded and diced
8 cloves garlic, minced
4 tablespoons dry vermouth
6 ounces cream
4 tablespoons unsalted butter, melted
8 ounces canned snails, drained and halved
Salt and pepper to taste
20 sheets phyllo dough, approximately
Nutritional analysis per serving
16 grams carbs; 32 milligrams cholesterol; 179 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 11 grams fat; 2 grams fiber; 252 milligrams sodium; 5 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Saute fennel, onion, mushrooms and leeks over high heat in 2 tablespoons butter until limp, without browning. Add tomato and garlic and cook 2 minutes more.
- Step 2
Add vermouth and reduce over high heat for one minute. Add cream and continue reducing while whisking. When the cream thickens (after about 1 to 2 minutes) whisk in 4 tablespoons butter. Stir in the snails. Season with salt and pepper and cool in the refrigerator until the mixture solidifies.
- Step 3
Spoon out one heaping tablespoon of the snail mixture on each prepared phyllo sheet.
- Step 4
Roll strudel as follows: Place filling about three inches from top of leaf; fold the three inches of dough over the filling. Fold left third of leaf over filling; fold over right third of leaf and then roll up from top. Place seam side down on baking sheet and brush with remaining 4 tablespoons melted butter. Bake 12 to 14 minutes at 425 degrees until golden.
Private Notes