Escargot Recipes

With the first day of Spring looming, the kind folks at Tasting Table naturally wanted to discuss the Wild Burgundy Snail. The resulting article, with a nod to some of my friends across the country, also featured a couple of unique new platings. Here, radicchio and Belgian endive provide the crisp palette for a warm snail and hazelnut salad. Colorful and delish, enjoy this salad year-round.

With the first day of Spring looming, the kind folks at Tasting Table naturally wanted to discuss the Wild Burgundy Snail. The resulting article, with a nod to some of my friends across the country, also featured a couple of unique new platings. Here, radicchio and Belgian endive provide the crisp palette for a warm snail and hazelnut salad. Colorful and delish, enjoy this salad year-round.

Paella de Conejo y Lumach, Rabbit & Wild Burgundy Snail Paella with Nepitella and Squashes

Found this enthusiastic review and recipe from a home Chef. It’s a lovely showcase for the Wild Burgundy Snails, simply and quickly prepared. The formula goes: Fresh herbs and lightly browned butter [be certain to make additions off the heat], garlic, Wild Burgundy Snails, and the cheese and pasta of your choosing. Can you smell it? Enjoy!

Directions

Heat sauté pan & add olive oil, marinara sauce & snails. Simmer over low heat for 10 minutes or until mix thickens remove from heat.

Directions

Marinate snails for 24 hours in 2 tbsp. shallots, ½ cup mint & ½ cup olive oil, covered, toss occasionally.

Directions

In a covered skillet, cook garlic & onion in wine & oil until tender. Add snails & cook over low heat 10 minutes, stirring often. Remove from heat. Combine cheeses & rest of ingredients. Carefully stuff shells & push 1 snail into each shell. Pour sauce over, quickly reheat. Garnish with tomatoes & parsley.