Escargots bourguignon
Instructions
Wash the snails under running water, deprive limestone membrane that closes the shell and put them in a bowl with two cups of vinegar, two water and a handful of coarse salt.
Leave to soak the snails for at least 24 hours, then wash them under running water.
Put the snails in a large saucepan, combine water, salt and two glasses of vinegar, bring to a boil and simmer for a quarter of an hour at moderate heat.
When done, drain, raffreddare snails on a plate, then estraetele from the shell and remove the ends and some darker.
In a clean pot boil a cup of water along with two white wine, onion, carrot, basil, Sage, salt and pepper, then add the snails and cook on low heat until the liquid is almost completely evaporated.
Meanwhile boil the shells of snails in a saucepan full of water to which you have mixed the rest of the vinegar and soda, moderate heat for a few minutes.
When finished drain the shells, long rinse under running water to remove all traces of detergent, then put them to dry for a few minutes in hot oven, turned off.
In a terrinetta work in the butter cream with chopped garlic and parsley, then inserted into each shell a little of the mixture, fill a snail and supplemented by other infused butter.
Transferred all slugs in saucers of metal, put them in a hot oven (200 degrees) for 10 minutes and serve with slices of toasted bread.
Ingredients and dosing for 4 persons
- 24 snails already purged
- 100 g of butter
- 1 carrot
- 1 onion
- 1 sprig of parsley
- 6 glasses of wine vinegar
- 2 cups of dry white wine
- 1 clove of garlic
- 1 handful of soda
- 1 seedling of basil
- 1 sprig of sage
- Salt
- Pepper
- Coarse salt