Classic Escargots à la Bourguignonne
Ingredients:
- 24 Very Large Wild Burgundy Snails (1 can), drained
- 8 Tablespoons (1 stick) unsalted butter, room temperature
- 2 cloves minced garlic (more or less depending on personal preferences)
- 2 Tablespoons finely chopped fresh parsley
- 1/2 shallot, minced
- A splash of red wine or brandy if you so desire
- A dash of paprika or cayenne pepper if you so desire
- Salt & Pepper to taste
Preheat your oven to 400F.
Mix all the ingredients, except the snails, together either by hand or puree. We prefer to quickly puree.
Take half of the butter/shallot/garlic/parsley mix and stuff them into clean snail shells. Add one snail per shell. Top each snail with the rest of the butter.
Bake for 10 minutes.
If you do not have snail shells, you can just bake the snails in aluminum foil. Be sure to seal the aluminum foil package well so the butter does not leak out. We also recommend putting a cookie sheet on the shelf below, just in case.
Another variation is to sautee the snails and the butter mixture on the stove-top in a non-stick skillet!
Serve hot! You can sprinkle them with fresh, chopped chives and of course always serve with warm sliced baguettes.
Escargots & Fettuccini Pasta
A quick study in the versatility of fine escargots, this dish allows the snails to steal the spotlight. Tossed with your favorites vegetables, olive oil, and herbs, the addition of coarse bread crumbs to coat the pasta offers a delightful contrast of textures.
Ingredients:
- 24 Very Large Wild Burgundy Snails (1 can), drained
- 4-6 large garlic cloves, finely chopped
- Fettuccini pasta, cooked al dente
- Fresh seasonal vegetables, cut into appropriate sizes, and cooked al dente
- Spring: asparagus, morel mushrooms, baby squash, fennel.
- Winter: parsnip, celery root, turnips, squash, cepe mushrooms.
- 1 teaspoon chopped chives
- 2 teaspoons freshly chopped fresh basil
- Pinch of fresh thyme
- 1/3 cup bread crumbs (coarse, Japanese Panko, if available)
- 3 Tablespoons butter
- Extra Virgin Olive Oil
- Pine nuts
Cook pasta until just tender; into colander, rinse with cold water; continue to drain, then toss with some olive oil and set aside. Melt 1 tbsp. butter in sauté pan over medium-low heat with 1 tbsp. olive oil; add garlic and pine nuts (add mushrooms at this time, if desired) and cook until garlic is translucent. Add remaining butter and oil, and increase to medium heat; add pasta, and toss with breadcrumbs, cooking until lightly browned; add snails and vegetables and cook until warmed through. Season to taste, add herbs, toss. Serves four.
24 snails per can; 7 1/5 fluid ounces; 4 3/8 ounces drained weight
