- 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 offers a variety of ingredients to cook snails. The chefs use alsomot all kinds of ingredients to cook escargot. Skilled cooks added different herbs and spices to Helix pomatia trying to find new tastes. They created a superb escargot that managed to find its fans not only in Europe, but all over the world and each cook adds his own peculiarity into the recipe.
Escargot in butter recipe
This recipe emphasizes the delicate and unusual taste of shellfish and underlines its dairy notes of cream and nut hazel. This dish can be used for the aperitif or a light snack with white wine. The pleasant combination of taste and ingredients will create the unforgettable dish. Preparation will take 20 minutes, so to cook the dish for 4 people, you will need:
- 8 cloves of garlic,
- 20 petit gris
- 30 gr of butter,
- 40 gr of creams,
- 1 teaspoon of a peeled hazelnut
- Salt and pepper.
The first step presupposes drying 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, and 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 same small glasses. Put on each glass a skewer with snails and serve in a warm form. Bon Appetit!