Ingredients for 4 people

  • 580 gr. Fereikos snails without the shell
  • 2 mashed garlic cloves
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 25gr. dried porcini mushrooms
  • 1 cup dry white wine
  • salt, pepper
  • Four slices of bread
  • 1 cup whipping cream
    • For the gremolata
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon lemon zest

ANTOINETTE’S DREAM

Antoinette’s Dream a recipe by chef Ilias Skoulas


Préparation

Grind the dried mushrooms into a blender Put them in a bowl with a tablespoon of warm water till they become one mass. Heat the oil in a pan and add the butter till it melts. Drain, rinse, pat dry the snails without the shell and add them to the pan. Add the garlic, the mushrooms and mix well. Add the white wine and after it evaporates add the whipping cream. Add salt and pepper and cook over very low fire. Toast the bread and put them in a plate. Pour the “dream” over the toasted bread. Add the gremolata on the top and serve.