ESCARGOTS À LA BOURGUIGNONNE RECIPE | EPICURIOUS
The garlicky sauce in this dish is almost as delicious as the escargots themselves; it’s hard to think of a better use for crusty bread than sopping up this luxurious “snail butter.” But the main event is the escargots’ tender texture and clean, woodsy flavor. When we ran this recipe in 1949, it took a full day’s work, most of it cleaning and prepping the fresh snails. We found that canned snails work just as well and turn this appetizer into one that can be whipped up anytime. tarte salee tomate chevre recettes.
Provided by: EPICURIOUS.COM
Total time: 30 min
Cook time: 25 min
Yield: Makes 4 first-course servings
|1 small garlic clove|
|3/8 teaspoon table salt|
|1 stick (1/2 cup) unsalted butter, softened|
|1 1/2 teaspoons finely minced shallot|
|1 tablespoon finely chopped fresh flat-leaf parsley|
|1/4 teaspoon black pepper|
|1 tablespoon dry white wine|
|12 to 16 snails* (from a 7- to 8-oz can)|
|About 2 cups kosher salt (for stabilizing snail shells)|
|Accompaniment: French bread|
|12 to 16 sterilized escargot shells*|
- Put oven rack in middle position and preheat oven to 450°F.
- Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt.
- Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper in a small bowl with an electric mixer until combined well. Beat in wine until combined well.
- Divide half of garlic butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter. Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.
- Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately.
- Available at Dean & Deluca (212-226-6800).
ESCARGOT WITH GARLIC-PARSLEY BUTTER RECIPE | BON APPÉTIT
Sadly, you’re not going to be able to waltz down to the corner store and pick up escargots and shells. We ordered the Saveurs brand, along with the shells, from Amazon.com. This recipe is worth the wait.
Provided by: Ludo Lefebvre
Yield: 4 Servings
|1 cup (2 sticks) European-style butter, room temperature|
|1 tablespoon dry white wine|
|1½ teaspoons kosher salt|
|½ teaspoon freshly ground black pepper|
|Pinch of ground nutmeg|
|12 garlic cloves, very finely chopped|
|1 large shallot, finely chopped|
|¾ cup finely chopped parsley|
|24 large empty escargots shells|
|24 extra-large canned escargots, preferably from Burgundy|
- Preheat oven to 450°. Using an electric mixer on medium, beat butter in a medium bowl until smooth. With motor off, add wine, salt, pepper, and nutmeg, then beat on medium until incorporated. Reduce speed to low and add garlic, shallot, and parsley; mix just until incorporated. Transfer butter to a disposable pastry bag or a resealable plastic bag and snip off end (or 1 corner if using plastic bag).
- Place shells in a single layer in a shallow 2-qt. baking dish and pipe about 2 tsp. garlic-parsley butter into each. Tuck a snail inside each shell, then pipe in more garlic-parsley butter to fill shell and mound over top. Bake until snails are sizzling and garlic in butter no longer tastes raw, 10–15 minutes.
- Do Ahead: Shells can be filled 1 day ahead. Cover and chill. Bring to room temperature before baking.