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Ingredientes
- French bread dough French bread recipe works well)
- 10 ounce French snails (the smaller the better burgundy snails taste best to me)
- 2 ounce Chanterelle mushrooms, dry
- 1 1/2 lb Raclette cheese, shredded
- 8 ounce Tomato sauce
- 2 x Garlic cloves
- 2 Tbsp. Parsley, fresh
- 1/2 lb Butter
Direcciones
- Make the French Bread dough recipe at least 1 day beforehand if you can.
- Roll the dough out into the shape of a pizza, put it on a pizza pan,and set it aside. It will keep in the refrigerator overnight.
- Prepare the dry mushrooms according to published recipes (soak, wash, cut, resoak, wash, drain).
- If the snails are too large (larger than a garlic clove), then cut them in pcs. Drain the snails well. Heat the butter in a baking dish, add in the snails, crushed garlic, about 1/2 salt and grnd black pepper to taste.
- Put the bread-dough pan on the top rack of the oven and the snails on the bottom rack of the oven, and cook them both for 10 min. Take them out.
- Spread the tomato sauce in an even layer on the bread, then sprinkle the Raclette cheese over it. Add in the snails, and then the mushrooms. Sprinkle with fresh parmesan cheese, salt and pepper. Bake at 425 degrees F. in the top rack for 12 min (bottom rack will burn the crust).
- NOTES:* A pizza-like dish smothered in escargot and mushrooms - I was recently at a potluck party where everyone was asked to bring an interpretation of
- "French pizza," what pizza would have tasted like if it had been invented in Rennes instead of in Naples. I concocted this dish for the occasion, and it was a success. If you aren't sure you like escargot, this is not the dish to experiment with!
- Yield: 1 large pizza.
- * The first time I made this recipe I made it with morel mushrooms. Their flavor overwhelmed even the garlic snails. It was good, but it didn't have the balance I was looking for. Chanterelles seem to fit better. If you're unable to find or possibly afford chanterelles, you can substitute Chinese straw mushrooms, that are available in cans wherever Chinese groceries are sold.
- European dry mushrooms seem always to have rocks and dirt in them; Asian dry mushrooms never do. I guess the Asians wash them better before they dry them. It's impossible to get all of the rocks out.
- * Raclette cheese is so much better than any other kind of cheese in this recipe which it is worth looking for. If you absolutely can't get it, use fondue cheese or possibly a Gruyere.
- * Raw butter also tastes more "authentic" in this recipe. What you really want to use is Normandy butter, but it's hard to get in North America. Alta Dena raw butter is available in California; it makes a noticeable difference in the flavor of the escargot. I do not know of any other states in that it is legal to buy raw butter.
- Difficulty: easy to moderate.
- Time: 30 min.
- Precision: approximate measurement OK.
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