- 150g chickling
- 250g snails
- 150g butter
- 1 carrot
- 1 onion
- 1 celery rib
- peel of 1 lemon
- extra virgin olive oil, salt, pepper
Cook snails as you like. Cook chickling as suggested above. Drain, sauté in oil and butter with carrot, onion, celery, laurel and parsley. Add chickling broth and boil for 15 minutes. Remove laurel leaves and purée the mixture to obtain a thick soup.
Soften butter and add chopped parsley and lemon peel. When cold, spread butter on slices of toasted bread.
Place toasts on each plate, put snails over toasts and pour soup. Dress with oil, salt and pepper before serving.