Difficulty:[usr 2]
First, open the box of 4 dozen snails, drain, collect the broth. In a sauté pan over high heat, put two knobs of butter, sear the snails, add the garlic, cook for 5 minutes. Deglaze with the cognac, let evaporate completely; add the white wine, allow to evaporate again and add the broth, lower the heat and reduce by half. Cook the farfalle for about 14 minutes in two liters of salted boiling water; drain. keep warm. Add the cream to the reduction, then the almonds and hazelnuts, return the snails to the sauce.
Lay out the pasta distributed on four hot plates. Salt and pepper the sauce, finish by adding the remaining butter while stirring. Add the chervil. Then coat the pasta, taking care to evenly distribute the snails.
Note:recipe taken from the "Livre de la Pâte" for Panzani by chef Hubert
