Escargots with puff pastry and snails

Escargots with puff pastry and snails

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For the festive season, discover this recipe for snails in puff pastry, ideal for an aperitif.

Ingredients for 4 people

100 g Sabarot snails
1 roll puff pastry
100 g walnuts
2 tablespoons mascarpone
1/2 clove garlic
2 sprigs parsley
salt and pepper

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Recipe

Drain the snails
Place the garlic clove, walnuts, parsley and snails in a blender. Blend and add the mascarpone. Season to taste.
Unroll the puff pastry and spread out the mixture.
To fold: roll one side of the dough around 2 times (the head), then roll the other side of the dough completely (the body) to form a snail.
Place in the freezer for 30 minutes.
Cut the log into equal parts.
Place your preparations on a baking sheet and bake at 200°C for 10 minutes.
Once golden, remove from the oven and place in a dish.

Burgundy snails

The Burgundy snail is generally considered the best snail by gourmets.

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Verrines of pears with salted butter caramel and Petit Épeautre du Velay mousse

Verrines of pears with salted butter caramel and Petit Épeautre du Velay mousse

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For the festive season, we worked with pastry chef Guilaume Abrevoir to create these verrines of pears with salted butter caramel and Petit Épeautre du Velay mousse.

Ingredients for 6 verrines
–5 fairly ripe pears–100 g brown sugar– 50 g butter
For the salted butter caramel :– 200 g butter– 280 g liquid cream– 400 g sugar– 2 pinches fleur de sel– vanilla pod

For the Petit Épeautre du Velay mousse :
– 500 ml liquid cream– 160 g Petit Épeautre du Velay spelt– 45 g sugar– 150 g mascarpone

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Guillaume Abrevoir’s recipe

Instagram/Facebook: guillaume.abrevoir

Start by peeling your pears and cutting them into small pieces.
In an a hot pan, pour in the brown sugar and let it melt. Then add the butter.
Add the pears to the mixture. Leave to simmer and reserve the m elange.

To prepare the salted butter caramel :

Pour the butter into a saucepan, followed by the sugar. Melt together.
Add the cream, then the fleur de sel. Mix well and add the contents of a vanilla pod.
Blend until you obtain a light caramel color.
Let the mixture cool and add to the chopped pears.
Garnish the bottom of your verrines.
Leave to cool in the fridge.

For the Petit Épeautre du Velay mousse :

In an oven preheated to 165°C, pour your Petit Épeautre du Velay onto a baking sheet. Let it brown.
Meanwhile, pour the cream into a saucepan and add the sugar. Mix well.
Once golden, remove the Petit Épeautre from the oven. Pour it into the cream and leave to infuse for a few minutes.
Once infused, blend the foam and strain through a chinois.
Add the mascarpone and mix well.
Remove your verrines from the fridge and top your pears with a little Petit Épeautre du Velay mousse.

Petit Épeautre du Velay

This ancestral cereal is grown in the Auvergne at an altitude of over 800 meters, on the Velay high plateaux. Petit Épeautre du Velay is a healthy alternative to pasta and rice. A product of a 100% local production chain, created by Sabarot, Petit Épeautre du Velay is virtuous for the environment and good for your health (it contains all 8 amino acids essential to the body). The 10-minute cooking time, obtained by polishing the grain, allows you to consume a healthy product quickly and easily. With its nutty, crunchy taste, you can give free rein to your desires: starter, main course or dessert… In a salad, in soup, as an accompaniment to fish or meat, our Petit Épeautre du Velay invites you to be creative.

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Korean Bibimbap with shiitake mushrooms

Korean Bibimbap with shiitake mushrooms

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On the occasion of our collaboration with chef Pierre Sang, we offer you this recipe made with the Bibimbap blend.
Composed of round rice, A.O.P. Lentilles Verte du Puy and red quinoa, you can then add your own flavors to suit the season. Today, we tested the mix with a recipe featuring shiitake mushrooms, carrots, zucchini, spinach, bean sprouts and egg.

Ingredients for 2 people

30 g dried Sabarot dried shittake
1 mix for Bibimbap
200 g spinach shoots
200 g bean sprouts
2 zucchinis
2 carrots
4 tablespoons sesame oil
4 tablespoons rice vinegar
4 tablespoons brown sugar
3 tablespoons sunflower oil
1 piece grated ginger
2 eggs

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Recipe

Start by rehydrating your dried shiitake by covering it with boiling water for 30 minutes.
Take your Bibimbap mixture and cook in boiling water for 20 minutes.
In a hot frying pan, drizzle sesame oil, then add your carrots and zucchini, cut into strips, as well as your spinach and bean sprouts.
Next, drain your Bibimbap and set aside, then drain your shittakes.
In a hot frying pan, drizzle sesame oil and brown your shiitakes. Once cooked, add them to your vegetables.
Cook your eggs in boiling water for 5 minutes. Once cooked, run them under cold water and shell them.
For the sauce: pour in the sugar, sesame oil, rice vinegar and finely chopped ginger.
In a bowl, arrange your bibimbaps in two bowls. Add an egg to the top of each and cut in half.
Pour on the sauce and you’re ready to go!

The mix for Bibimbap

Chef Pierre Sang Boyer collaborates with our company on a unique blend of carefully selected round rice, A.O.P. Lentille Verte du Puy and red quinoa, presented in an elegant collection box. This iconic Korean dish is transformed with a touch of Auvergne, the region that nurtured the chef’s childhood.
On your marks, get set, bibimbapez! Cook this delicious mixture and add your choice of vegetables, spices, mushrooms, meat or fish to create an innovative and surprising dish!
This collaboration is an alliance between a chef renowned for his exceptional talents and a company renowned for its quality products.

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Dried Shiitake

Sabarot dried shiitake mushrooms are selected with the greatest care and will bring texture and taste to all your Asian preparations. You can use them in soups, with fried noodles, in tempura….
Don’t hesitate to use rehydration water for even more taste! For over 30 years, Sabarot has been creating worldwide channels to guarantee the quality and origins of its mushrooms. All Sabarot mushrooms are rigorously selected before being packaged in France, in the Haute-Loire department, in the heart of the Auvergne region.
Sabarot’s primary objective remains the high-end production of local products, in keeping with the company’s tradition and the region’s gastronomic reputation.

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Forest meatballs with chanterelle mushrooms

Forest meatballs with chanterelle mushrooms

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Discover this recipe for forest dumplings with chanterelle mushrooms. Adapt it to your favorite mushroom!

Ingredients for 4 people

1 onion
2 garlic cloves
2 jars of Sabarot chanterelles
Leaves of 1/2 bunch parsley
60 g breadcrumbs
50 g Parmesan cheese
1 tbsp smoked paprika
1 teaspoon chili powder
2 tablespoons tamari sauce
2 eggs
Salt and pepper

Tomato sauce:

400 ml tomato purée
1 onion
Provence herbs
Salt and pepper

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Recipe

In a frying pan, sauté the onion and garlic in olive oil. Rinse and drain the mushrooms, then add them.
Cook for around ten minutes, stirring from time to time, until the water has evaporated, but they shouldn’t overcook. Season with salt and pepper, stir and place in a large salad bowl, keeping the pan you used.
Heat your oven to 180°C.
Chop the parsley and mix with the mushrooms. The mushrooms should be in small pieces.
Once blended, return the mixture to the bowl, adding salt, pepper, Parmesan, breadcrumbs, tamari sauce, paprika and chilli. Adjust the seasoning if necessary, then add the eggs once it’s to your liking.
Form 12 dumplings (by hand or with a spoon). Place on a baking tray covered with baking paper (or in an oiled ovenproof dish), add a little olive oil and bake for 25 min. at 180°C.
While the meatballs are cooking, prepare the tomato sauce in the same pan. Sauté the onion, then add the tomato purée, salt, pepper and herbs, and reduce over low heat for 15-20 minutes. You can also add sprigs of thyme or bay leaf. At the end, add a little water to thin out the sauce.
To serve, place the hot tomato sauce at the bottom of a dish and arrange the meatballs on top.
Serve hot with pasta, rice, bulgur or quinoa, as you like!

Chanterelles

Sabarot girolles, like other mushrooms, are selected with the greatest care. Highly appreciated by gourmets for their unique appearance and taste, girolles are most often served with poultry, but can also be eaten as a simple omelette.
Dor more than 30 years, Sabarot has been creating worldwide channels to guarantee the quality and origins of its mushrooms. All Sabarot mushrooms are rigorously selected before being packaged in France, in the Haute-Loire department, in the heart of the Auvergne region.
Sabarot’s primary objective remains the high-end production of local products, in keeping with the company’s tradition and the region’s gastronomic reputation.

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