This recipe serves
4
Escaragot a la Languedocienne
Snails, anchovy and walnut sauce
Ingredients
- 36
- 9
- 6
- 75 gm
- 1 clove
- 3 table spoon
- 2 table spoon
- 60 gm
- 60 gm
- 2 table spoon
- 1 table spoon
- 300 ml
- 2 table spoons
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
- Snails
- Basil leaves
- Anchovy filets soaked in milk for 1 hour
- Walnuts finely chopped
- Garlic finely chopped
- Olive oil
- Parsley finely chopped
- Bacon diced
- Cooked ham diced
- Marc or brandy
- Tomato paste
- Chicken or vegetable stock
- Fresh breadcrumbs
- Pepper
Cook
- Drain anchovy
- Chop them roughly
- Mix anchovy, walnut, garlic and parsley together with 1 tablespoon of olive oil
- Heat remaining oil in pan
- Brown bacon and ham
- Add anchovy, walnut etc
- Simmer for 2 minutes on a low heat, keep stirring
- Add tomato paste, marc or brandy and broth
- Bring to the boil
- Add snails
- Simmer on low heat for 10 minutes
- Add breadcrumbs to thicken sauce
- Pepper to taste
- Sprinkle with shredded basil leaf
- Serve
Equipment required
- Large frying pan
- Knife
- Chopping board
- Mixing bowl
Regional French food
This recipe originates from:
The Languedoc