Burgundian Escargots With Spaghetti Recipes

MY ESCARGOT

Steps:

• Heat broiler.
• Steam spinach until wilted. Squeeze dry. Mince. Set aside.
• Heat butter in a skillet.
• Add snails, garlic, paste, pine nuts and rind. Saute 2 minutes.
• Add cream. Saute 2 more minutes. Remove from heat.
• Heat butter in another skillet.
• Add spinach. Saute 2 minutes. Season.
• Place in a sprayed casserole. Spoon snail mix on top.
• Top with cheese. Broil 3 minutes.

ESCARGOT

Steps:

• Preheat oven to 425 degrees.
• Reduce the consomme and wine to 1 Cup over high heat cooked with the bay leaf and garlic.
• Put the shells in a colander and pour the warm water over them and drain well.
• Place shells in a shallow casserole dish large enough to hold all shells in one layer.
• Put a dab of snail butter in each shell.
• Simmer the snails briefly in the hot reduced consomme-wine mixture.
• Place snail in each shell and cover with remaining snail butter.
• Pour wine-consomme mixture in the bottom of dish holding the shells.
• Place in the oven and cook for a few minutes, just long enough to get the snails piping hot.
• Serve hot with bread for dipping.

ESCARGOTS IN A PASTRY DOME

Steps:

• Remove the escargots from the can and drain well. Put them in a large bowl, fill with cool water, and drain, then rinse again in cool water. Drain well and return to the bowl. Set aside.
• In a medium-size saucepan over medium heat, combine the wine, shallots, 1 tablespoon of the garlic, the thyme, bay leaves, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper.
• Bring to a boil and let boil for 5 minutes. Remove the bay leaves and pour the mixture over the escargots and let stand at room temperature until completely cool.
• Drain off 1/2 cup of the wine mixture and reserve. Cover and refrigerate the escargots if not using immediately.
• Preheat the oven to 350 degrees F.
• With an electric mixer set on low speed, beat the butter until smooth in a small mixing bowl. Add the remaining 2 tablespoons garlic and the parsley and beat to mix.
• Add the reserved wine mixture and beat until incorporated. Add the remaining 1/8 teaspoon salt and 1/8 teaspoon black pepper and beat to mix.
• Put 8 or 9 escargots in each of 8 (8-ounce) ramekins. Put 2 heaping tablespoons of the butter mixture over the escargots in each ramekin.
• Cut 8 (4-inch) rounds out of the puff pastry with a knife and cover the top of each ramekin with a pastry round. With your fingers, press the pastry firmly over the rims and remove any excess. Lightly brush the pastry with the beaten egg.
• Place the ramekins on a baking sheet and bake on the middle rack of the oven until the pastry is golden and puffed, 18 to 20 minutes.
• Remove from the oven and let cool slightly before serving.

ESCARGOT AND ANGEL HAIR

Steps:

• Rinse escargots very well and drain.
• In skillet, heat olive oil and butter.
• Add garlic,mushrooms and shallots; cook over medium heat.
• Add chicken broth, roasted red pepper, salt,pepper and escargots.
• Simmer together a few minutes.
• Cook angel hair pasta; drain, keeping 2 Tbsp water.
• Toss in the escargots mixture witht the Parmesan cheese.

PASTA ESCARGOT

Steps:

• Saute the shallots and garlic in the butter until they are softened.
• Add the snails and the wine and let it bubble until reduced slightly.
• When reduced, add the cream, sour cream and mix it all together.
• Stir in the parmesan cheese.
• Serve tossed with about 3/4 lb of spaghetti.
• Top with some chopped fresh parsley.

ESCARGOT

Steps:

• Melt butter on low heat in sauté pan.
• When butter is melted add parsley and garlic and let sit over low heat uncovered for 10 to 15 minutes. This allows the butter garlic and herbs to all blend together.
• Pat snails dry and add to butter.
• Increase heat of butter and sauté for 5 minutes stirring constantly. Turn off heat, remove snails from butter and set to side.
• Slice baguette at an angle so you have 12 slices of desired thickness. I recommend 1/2 inch thickness.
• Place the bread one side down in the melted butter that was used to saute snails so that one side of each slice is buttered.
• Place butter on baking sheet and place under broiler for 2-3 minutes or until very lightly toasted.
• Place two snails on each slice of lightly toasted bread and out back under broiler for 2 more minutes. Keep an eye on it to make sure the bread doesn't burn.
• Remove from oven, place on serving platter and enjoy!

BURGUNDIAN ESCARGOTS WITH SPAGHETTI

Steps:

• Put a fairly deep serving dish in a warming oven to heat.
• Fill a large pot with water, add salt, and put on to boil for the pasta.
• Heat the oil and fry the onion until pale yellow. Slice the mushrooms and add. (You can use any type of mushrooms available to you).
• Keep the heat quite high and let the mushrooms cook through. If there is still liquid left in the pot, just leave it. Pull of heat for a moment.
• Don't rinse the anchovies: take out of the oil and chop. The taste will not be discernable in the end product. Add the chopped anchovies to the onion and mushrooms, add garlic, and stir through.
• Mix the cornflour into the lemon or lime juice in a small bowl.
• Reduce heat of your stove plate, and add the crème fraiche with the cornflour-lemon juice. Stir in; heat should now be low.
• Add the drained snails and stir through until everything is hot and the sauce comes to a bare simmer and thickens.
• Remove from heat and carefully fork in the parsley, walnuts, Parmesan and pepper. Add salt, stir, and taste: it might need more salt. You might also want to add more lemon juice.
• *Walnuts: chop coarsely and roast briefly in a small pan.
• Cover with a lid, pull aside, and now cook the spaghetti until al dente -- usually no more than 8 - 11 minutes.
• Drain the spaghetti in a colander, then top back into its large pot. Add the snail sauce and fold in well and evenly.
• Take out the warmed serving dish, and tip in the whole lot.
• You could carve over more parmesan shavings, scatter with extra parsley, and sprinkle with finely chopped spring onions.