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Receta Escargot A La Provence
by Global Cookbook

Escargot A La Provence
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  Raciónes: 6

Ingredientes

  • 5 Tbsp. extra virgin olive oil
  • 1/4 c. minced shallots Salt to taste Freshly-grnd black pepper to taste
  • 3 doz fresh snails purged, and removed from the shell
  • 1 Tbsp. minced garlic
  • 1 c. dry white wine
  • 4 Tbsp. cool butter cut small pcs
  • 1 c. Aioli (see recipe)
  • 1 c. fine dry bread crumbs
  • 1 Tbsp. finely-minced fresh parsley leaves
  • 1 loaf of crusty French bread

Direcciones

  1. In a large saute/fry pan, over medium heat, add in 2 Tbsp. of the oil. When the oil is warm, add in the shallots. Season with salt and pepper. Saute/fry for 1 minute. Add in the snails and garlic. Season with salt and pepper. Continue to saute/fry for 1 minute. Add in the wine and bring to a simmer. Cook for 10 min. Stir in the cool butter.
  2. Preheat the oven to 425 degrees.
  3. Remove the pan from the heat. Place the snails in the porcelain snail dishes. Spoon the liquid over each snail. Spoon a tsp. of the aioli over each snail. In a small mixing bowl, combine the bread crumbs, parsley and remaining oil. Season with salt and pepper. Mix well. Sprinkle the bread crumb mix over the aioli.
  4. Place the dishes on a baking dish and place on the top shelf of the oven. Broil for 2 min. Remove the pan from the oven and cold slightly. Serve the snails with French Bread and wine.
  5. This recipe yields 6 servings.