Escargots De Montpellier
Yield
8 servingsPrep
25 minCook
15 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | each |
snails
canned, (drained, juice reserved), finely chopped |
*
|
| ½ | cup |
white wine
dry |
*
|
| ½ | cup |
parsley leaves
minced |
|
| 4 | each |
anchovy fillets
pureed |
*
|
| 1 | tablespoon |
lemon zest
grated |
|
| ¼ | pound |
pancetta
slices, 1/4 inch thick, cut into 1/8inch dice |
*
|
| 2 | tablespoons |
olive oil
|
|
| ½ | cup |
walnuts
finely chopped |
|
| 2 | tablespoons |
armagnac
|
* |
| 1 | x |
salt and black pepper
freshly ground |
*
|
| Garlic croutons | |||
| 8 | slices |
french bread
|
*
|
| 3 | tablespoons |
olive oil
|
|
| 2 | each |
garlic cloves
halved |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | each |
snails
canned, (drained, juice reserved), finely chopped |
*
|
| 118 | ml |
white wine
dry |
*
|
| 118 | ml |
parsley leaves
minced |
|
| 4 | each |
anchovy fillets
pureed |
*
|
| 15 | ml |
lemon zest
grated |
|
| 113.4 | g |
pancetta
slices, 1/4 inch thick, cut into 1/8inch dice |
*
|
| 3E+1 | ml |
olive oil
|
|
| 118 | ml |
walnuts
finely chopped |
|
| 3E+1 | ml |
armagnac
|
* |
| 1 | x |
salt and black pepper
freshly ground |
*
|
| Garlic croutons | |||
| 8 | slices |
french bread
|
*
|
| 45 | ml |
olive oil
|
|
| 2 | each |
garlic cloves
halved |
|
Directions
Boil reserved snail juices and wine in heavy small saucepan until reduced to 2 tablespoons.
Chop parsley, anchovies, garlic and lemon peel together to mix.
Combine with snails.
(Can be prepared 1 day ahead; refrigerate snail mixture and wine reduction separately.)
Cook pancetta in heavy large skillet over medium heat until golden brown, stirring frequently.
Transfer pancetta to plate using slotted spoon.
Add oil to skillet and heat.
Add walnuts and stir until browned, about 4 minutes.
Add snail mixture; stir until hot.
Return pancetta to skillet.
Pour in Armagnac and boil until evaporated.
Add wine reduction and heat.
Season with salt and pepper.
Spoon mixture over croutons and serve immediately.
GARLIC CROUTONS: Brush both sides of bread with oil.
Heat heavy skillet over medium heat.
Add bread and brown on both sides.
Rub both sides of bread with cut side of garlic.
Serve warm.
Note: Recipe worksbest with French bread slices that are ⅓ inch thick.
