Escargot Recipes

Escargots & Spinach Filling

Direction

Filo cup variation:
Puree 1 cup spinach & 1 cup watercress
Marinate Snails in 2 tbsp. pastis, and oil/with sweat vegetables
Marinade into purée.
Bread discs to line for extended plating.

Ingredients

  • 20 oz. spinach
  • ½ cup onion, chopped
  • 2 cloves garlic, chopped
  • ¼ cup olive oil
  • 1 cup cooked ham, chopped
  • 1 tbsp. pastis
  • 36 Wild Burgundy Snails
  • ½ cup bread crumbs (tartlet)
  • ½ cup butter (tartlet)
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