- 8 CLOVES OF GARLIC,
- 20 PETIT GRIS
- 30 GR OF BUTTER,
- 40 GR OF CREAMS,
- 1 TEASPOON OF A PEELED HAZELNUT
- SALT AND PEPPER.
European cuisine does not limit itself to a variety of ingredients. Almost everything given by nature is used by the European chefs to create masterpieces. Snails are the demonstration of it. Experienced cooks added a variety of herbs and spices to Helix pomatia in search for new, unique tastes. They created a magnificent escargot that conquered not only Europeans, but also gourmets around the world and became the hallmark of French gastronomy. The amount of ingredients gives rise to a variety of recipes.
Escargot in butter recipe
This recipe underlines the delicate taste of shellfish and emphasizes the dairy notes of cream and nut hazel hazelnut. This dish is perfect as an aperitif or a light snack for white wine. Your guests will appreciate the pleasant combination of ingredients and beautiful presentation of this dish. You will need only 20 minutes to prepare it for 4 people. Use the following products for preparation:
- 8 cloves of garlic,
- 20 petit gris
- 30 gr of butter,
- 40 gr of creams,
- 1 teaspoon of a peeled hazelnut
- Salt and pepper.
First, dry the nuts in a frying pan. Cool and grind them to the consistency of the powder. Peel the cloves of garlic. Immerse them in a small saucepan of boiling water. Leave the garlic for one minute, then drain it. Repeat this procedure twice, each time updating water. Boil the cream in a saucepan.
Add the bleached garlic, salt, pepper and boil for two minutes, stirring constantly. Then beat the sauce with a mixer or blender and put it in a warm place, so that it does not cool down. Remove shellfish from the jar and dry them on a paper towel. Melt the butter in a frying pan and put the snails meat. Fry them for three minutes. Do not forget to stir it. Then add salt, pepper and chopped hazelnuts. Stir well. String snails on wooden skewers, dividing into portions. Pour the garlic creamy sauce for snails into the small glasses. Put on each glass a skewer with snails and serve in a warm form. Bon Appetit!