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Ingredientes
- 1 can escargots - (6 dozen count)
- 1 1/2 c. dry red wine
- 1/4 c. chopped shallots
- 3 Tbsp. minced garlic
- 1 lrg sprig fresh thyme
- 2 x bay leaves
- 1/4 tsp salt plus
- 1/8 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1/2 lb unsalted butter - (2 sticks) at room temperature
- 1/2 c. minced fresh parsley leaves
- 1 sht frzn puff pastry - (11" by 14") defrosted
- 1 lrg egg beaten with
- 1 tsp water
Direcciones
- Remove the escargots from the can and drain well. Put them in a large bowl, fill with cold water, and drain, then rinse again in cold water. Drain well and return to the bowl. Set aside.
- In a medium-size saucepan over medium heat, combine the wine, shallots, 1 Tbsp. of the garlic, the thyme, bay leaves, 1/4 tsp. of the salt, and 1/8 tsp. of the black pepper. Bring to a boil and let boil for 5 min. Remove the bay leaves and pour the mix over the escargots and let stand at room temperature till completely cold. Drain off 1/2 c. of the wine mix and reserve. Cover and chill the escargots if not using immediately.
- Preheat the oven to 350 degrees. With an electric mixer set on low speed, beat the butter till smooth in a small mixing bowl. Add in the remaining 2 Tbsp. garlic and the parsley and beat to mix. Add in the reserved wine mix and beat till incorporated. Add in the remaining 1/8 tsp. salt and 1/8 tsp. black pepper and beat to mix.
- Put 8 or possibly 9 escargots in each of 8 (8-oz) ramekins. Put 2 heaping Tbsp. of the butter mix over the escargots in each ramekin. Cut 8 (4-inch) rounds out of the puff pastry with a knife and cover the top of each ramekin with a pastry round. With your fingers, press the pastry firmly over the rims and remove any excess. Lightly brush the pastry with the beaten egg.
- Place the ramekins on a baking sheet and bake on the middle rack of the oven till the pastry is golden brown and puffed, 18 to 20 min. Remove from the oven and let cold slightly before serving.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 8 servings | |
| Calories 258 | |
| Calories from Fat 208 | 81% |
| Total Fat 23.66g | 30% |
| Saturated Fat 14.76g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 53mg | 2% |
| Potassium 118mg | 3% |
| Total Carbs 3.15g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.4g | 0% |
| Protein 1.45g | 2% |
