How To make Escargots Bourguignonne
3/4 lb Sweet butter
2 tb Shallots
Clove garlic 2 tb Chopped parsley
1/4 ts Salt
1 ds Pepper
1 pn Nutmeg
4 Dozen Snails
For the butter... Cream in a bowl the butter and add all the rest of the ingredients, except the snails. Preheat an oven to 400 degrees F. Wash and clean the snails according to package directions; wash and clean the shells according to package directions... Put a little of the Snail Butter into the bottom of each shell; add the snails; and fill the shells with more of the Snail Butter. Place the shells in small dishes,with open ends up. Sprinkle with dry bread crumbs. Pour 2 Tablespoons dry white wine in bottom of each dish. Bake for 8 minutes. Serve with warmed French Bread to mop-up the extra sauce... From: A Treasury of Great Recipes, by Mary and Vincent Price
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Italian Grandma Makes Escargot (Snails) in Sauce | PIATTO RECIPES Italian Cooking
Watch Italian Grandma Lulu cooking snails Italian Style in a delicious herbed tomato sauce. Sometimes called 'escargot,' this snail sauce is to die for even if eating snails isn't your thing :) What do you think about snail cooking— yum or yuck? Let us know in the comments!
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In this PIATTO™ video recipe, we present:
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Snail Cooking, Italian Style! | Italian Grandma Makes Escargot in Sauce
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In this PIATTO™ video recipe (filmed in Italy), an Italian Grandma cooks snails that she harvested from the garden. This snail recipe is a traditional dish of Umbria Italy. It is made with a bunch of fresh herbs and tomato sauce.
INGREDIENTS
Snails - 1.5 kg; already cleaned, purged, boiled
Onion - 1/2 large
Celery - leaves from a few ribs
Costmary - 3 leaves
Sage - 4 leaves
Rosemary - 3 sprigs
Mint - 3 sprigs
Garlic - 4 cloves
Majorana - some sprigs
Thyme - some sprigs
Finocchietto (wild fennel fronds) - some sprigs
Red Chili Pepper (mild) - 1
Olive Oil - 6 tbsp+
Tomato Paste - 2 tbsp
Crushed Tomatoes - 1 can (400 g)
Tomato Puree - bottle (400 g)
Water - 1/2 cup or as needed
Salt and Black Pepper - to taste
Bread Crumbs - 3 tbsp
Anchovies - 2
Purge the snails if you are using snails you've harvested yourself.
Wash the snails with a handful of salt, then rinse them several times with filtered water. Leave the snails to soak for 30 minutes.
After cleaning the snails, you’ll need to boil them in a pot of water. Cook the snails for 30 minutes. Use a strainer to skim and remove the foam that forms.
After 30 minutes, add an onion cut into 4 pieces and some herbs that will also be used later to season them: fennel, marjoram, thyme, celery etc ... Cook for an hour.
OPTIONAL: Remove the stomach/intestine
As soon as the snails cool, take the snails out of their shells one by one. Remove the intestine at the bottom and put the snails back inside the shell.
Prepare with this Italian snail sauce or a sauce of your choice.
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Escargots Bourguignon, by chef Andros Charalambous.
How to prepare the snails French style.
Snails With Garlic And Cheese
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how to cook snails with garlic and cheese
Escargot alla Bourguignonne
#Escargot #Bourguignonne #lumache
INGREDIENTI
1 kg. lumache
PER SPURGARE LE LUMACHE:
100 gr. farina di semola di grano duro integrale
50 gr. farina 00
sale fino
PER LA 1° COTTURA DELLE LUMACHE:
2/3 foglie alloro
un pugno sale fino
PER LA 2°COTTURA:
1 kg. lumache già spurgate
1 cipolla rossa
1 spicchio d'aglio
2/3 foglie alloro
2 rametti rosmarino
2 foglie salvia
alcuni granelli pepe in grani
18 gr. sale grosso
2 l. acqua
PER LA CREMA DI BURRO:
200 gr. burro
1 bicchierino vino bianco secco
2 spicchi d'aglio
un pugno prezzemolo
sale e pepe
PER LA PULIZIA DEI GUSCI:
1 l. acqua
2 cucchiai bicarbonato
per abbonarti al canale, clicca qui
Da oggi, potete acquistare il grembiule personalizzato col mio logo e il vostro nome a questo link
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Recette des Escargots à la bourguignonne
Histoire et recette des Escargots à la bourguignonne
Par le Chef Pierre Marchesseau
De recettes-et-terroirs.com & Zechef.com
Pour Radio Territoria
Recette d'escargots à la Bourguignonne
Après avoir ramassé une cinquantaine d'escargots sous la pluie de bon matin, je les ai fait jeûner pendant trois jours et ensuite je les ai laissé dégorger.
Cette vidéo vous guide pour préparer la recette des escargots à la tradition bourguignonne !