6 people
Prep time 45 min
Cooking time 5 min
30 snails cooked in court-bouillon
Plin pasta
250 g Flour 00 (or T45)
200 g Egg yolks
Herb cream (to be made the day before)
250 g Liquid cream (35% fat)
15 g White spirit vinegar
10 g Gelatin (4 leaves)
15 g Flat-leaf parsley
15 g Fresh mint
15 g Chives
10 g Coriander
5 g Dill
10 g Tarragon
Guérande salt
Herb hazelnut butter
25 g Butter
1 tbsp Mixed chopped herbs (mint, chives, coriander, dill, tarragon, flat-leaf parsley)
Guérande salt
Madagascar noble black pepper
Preparation
Herb cream
Soak the gelatin leaves in a bowl of ice water. Boil the cream in a saucepan and add all the previously washed herbs. As soon as the boil resumes, add the drained gelatin, pour the preparation into a blender and mix. Pass the cream through a chinois and add the white spirit vinegar. Taste and adjust the seasoning with salt. Set the cream aside in a cool place in a bowl placed over a container of ice cubes to cool it more quickly and set the chlorophyll green. Once the cream has set, smooth it with a whisk and pour it into a pastry bag. Keep refrigerated.
Plin pasta
Place the flour and egg yolks in the bowl of a mixer fitted with a dough hook. Let run for 5 min at medium speed. Using a pasta machine (laminoir), roll out the dough as thinly as possible (approximately 1 mm thick). If you do not have a pasta machine, rolling it out will be extremely difficult. In this case, you can purchase fresh commercial ravioli dough that is already rolled out.
Assembly and cooking of the plins
Deposit dots of herb cream every 2 cm in the center of the dough. Place a cooked snail on each dot of cream. Then fold the bottom of the dough towards the top, sealing it tightly. Seal the dough between each point of filling and, using a fluted pasta cutter, cut from the bottom upwards so as to fold the plin pasta over itself. For cooking, plunge the plins into boiling salted water and cook for 1 min. Drain them and season with salt and Madagascar noble pepper.
Finishing and plating
Prepare the hazelnut butter (beurre noisette). Heat the butter seasoned with salt and Madagascar pepper until it reaches a hazelnut color. Stir in the chopped herbs. Arrange the plins on the plates and coat them with the herb hazelnut butter.
Tips
Madagascar noble pepper will bring a flavor that is both woody and fruity to this typical pasta recipe from the Piedmont region.
By Jean Sulpice
Chef, two Michelin stars
Updated on 17/03/2026
Book excerpt
L’Assiette sauvage
