Escargots De Montpellier

Ingredients

36 canned snails (drained, juice rese, rved) finely c 1/2 cup dry white wine 1/2 cup minced parsley 4 anchovies, pureed 1 tbsp grated lemon peel 1/4 lb 1/4-thick pancetta slices cut into, 1/8-inch dice 2 tbsp olive oil 1/2 cup finely chopped walnuts 2 tbsp armagnac 1 salt & freshly ground pepper GARLIC CROUTONS 8 slice french bread 3 tbsp olive oil 2 garlic cloves, halved	Advertisements

Preparation
 
Boil reserved snail juices and wine in heavy small saucepan until
reduced to 2 tablespoons. Chop parsley, anchovies, garlic and lemon
peel together to mix. Combine with snails. (Can be prepared 1 day
ahead; refrigerate snail mixture and wine reduction separately.) Cook
pancetta in heavy large skillet over medium heat until golden brown,
stirring frequently. Transfer pancetta to plate using slotted spoon.
Add oil to skillet and heat. Add walnuts and stir until browned,
about 4 minutes. Add snail mixture; stir until hot. Return pancetta
to skillet. Pour in Armagnac and boil until evaporated. Add wine
reduction and heat. Season with salt and pepper. Spoon mixture over
croutons and serve immediately. GARLIC CROUTONS: Brush both sides of
bread with oil. Heat heavy skillet over medium heat. Add bread and
brown on both sides. Rub both sides of bread with cut side of garlic.
Serve warm. Note: Recipe works best with French bread slices that
are 1/3-inch thick.

 

 
Servings: 8

 

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