France - Burgundy escargots with parsley and garlic
Escargots de Bourgogne en persillade
INGREDIENTS (serves 4)
• 48 Burgundy escargots without their shells
• 2 bunches of flat-leaf parsley
• 3 cloves of garlic
• 100 g of almond powder
• 150 g of butter at room temperature
• 2 bulbs of fennel
• 1 bunch of chervil
• 1 bunch of chives
• 1 bunch of tarragon
• 10 cl of extra virgin olive oil
• 1 lime
• Salt and pepper
• 20 g of cranberries
Finely chop the fennel and sprinkle with lime juice to stop it turning brown. Chop half of the
chervil, half of the tarragon and the chives and mix with the fennel, add the oil and the rest of
the lime juice and season with salt and pepper.
Prepare some garlic butter, by adding the finely chopped garlic and flat-leaf parsley and the
almond powder to the butter. Mix and season.
Serving: make 6 small heaps of fennel mixture on each of four dinner plates, using a mould.
Decorate with the rest of the herbs and the cranberries.
Brown the snails in the garlic butter and place them in pairs on top of each stack of fennel.
last modification: 2015-07-22 12:35:35
© European Commission, 2013