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(More customer reviews)If you're a fan of classic escargot you'll love these dishes for heating up and serving the little delicacies (much easier & more sanitary than re-using shells).Here's my standard recipe: Rinse 12 large snails (Wild Burgundy are the best) Gourmet Escargot - Wild Burgundy Snails by Chefshop.com under cold running water then rinse twice more in a weak solution of vinegar and water.Drain and set aside.In a small saucepan, reduce the 1/2 cup of white wine, 2 tablespoons minced shallots, and 2 cloves minced garlic to a thick syrup.Gradually, add 3 tablespoons butter, stirring constantly to form an emulsification.Add the snails and cook gently for about 3 minutes.Divide the snails between 2 escargot dishes along with all of the cooking sauce, top with a bit of freshly grated Parmigiano Reggiano and bake in a pre-heated 350 (F) degree oven for a few minutes until bubbly.Serve immediately with plenty of French bread.Voil
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