Ingredients with Measurements:
- 24 escargot shells
- 24 escargot, cooked and cleaned
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons shallots, minced
- ½ cup white wine
- 2 tablespoons parsley, chopped
- Salt and pepper, to taste
Special Equipment Needed:
- Escargot tongs
- Escargot dish
- Small saucepan
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. Place the escargot shells in an escargot dish.
3. Heat the butter and olive oil in a small saucepan over medium heat.
4. Add the garlic and shallots and cook until fragrant, about 2 minutes.
5. Add the white wine and bring to a simmer.
6. Add the cooked and cleaned escargot to the saucepan and cook for 2 minutes.
7. Remove the escargot from the saucepan and place one in each escargot shell.
8. Pour the sauce over the escargot in the shells.
9. Sprinkle with parsley, salt, and pepper.
10. Bake in the preheated oven for 10 minutes.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: 350°F
Serving Size: 24 escargot
Nutritional Information:
Calories: 100
Fat: 7g
Carbohydrates: 2g
Protein: 6g
Substitutions for Ingredients:
- Butter: margarine, ghee, or olive oil
- White wine: chicken stock or vegetable stock
- Parsley: cilantro, basil, or chives
Variations:
- Add a pinch of cayenne pepper for a spicy kick
- Substitute the white wine with red wine
- Add a tablespoon of Dijon mustard to the sauce
Tips and Tricks:
- Make sure to clean the escargot thoroughly before cooking.
- For a richer flavor, use a combination of butter and olive oil.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a 350°F oven for 5 minutes.
Presentation Ideas:
Serve the escargot in the shells on a bed of fresh greens or a bed of cooked pasta.
Garnishes:
Garnish with fresh parsley, chives, or basil.
Pairings:
Pair with a crisp white wine or a light red wine.
Suggested Side Dishes:
Serve with a side of roasted vegetables or a fresh salad.
Troubleshooting Advice:
If the escargot is too dry, add a tablespoon of butter or olive oil to the sauce before baking.
Food Safety Advice:
Make sure to cook the escargot thoroughly before eating.
Food History:
Escargot is a traditional French dish that dates back to the Middle Ages.
Flavor Profiles:
The escargot is savory and buttery with a hint of garlic and white wine.
Serving Suggestions:
Serve as an appetizer or as a main course.
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Region: French