Escargots De Montpellier

Name: Escargots De Montpellier
Ingredients: 36 each snails canned, (drained, juice reserved), finely chopped; 1/2 cup white wine dry; 1/2 cup parsley leaves minced; 4 each anchovy fillets pureed; 1 tablespoon lemon zest grated; 1/4 pound pancetta slices, 1/4 inch thick, cut into 1/8inch dice; 2 tablespoons olive oil; 1/2 cup walnuts finely chopped; 2 tablespoons armagnac; 1 x salt and black pepper freshly ground; 8 slices french bread; 3 tablespoons olive oil; 2 each garlic cloves halved

13 ingredients

20 steps

Ingredients

36 each snails canned, (drained, juice reserved), finely chopped
1/2 cup white wine dry
1/2 cup parsley leaves minced
4 each anchovy fillets pureed
1 tablespoon lemon zest grated
1/4 pound pancetta slices, 1/4 inch thick, cut into 1/8inch dice
2 tablespoons olive oil
1/2 cup walnuts finely chopped
2 tablespoons armagnac
1 x salt and black pepper freshly ground
8 slices french bread
3 tablespoons olive oil
2 each garlic cloves halved

Directions

1

Boil reserved snail juices and wine in heavy small saucepan until reduced to 2 tablespoons.
2

Chop parsley, anchovies, garlic and lemon peel together to mix.
3

Combine with snails.
4

(Can be prepared 1 day ahead; refrigerate snail mixture and wine reduction separately.)
5

Cook pancetta in heavy large skillet over medium heat until golden brown, stirring frequently.
6

Transfer pancetta to plate using slotted spoon.
7

Add oil to skillet and heat.
8

Add walnuts and stir until browned, about 4 minutes.
9

Add snail mixture; stir until hot.
10

Return pancetta to skillet.
11

Pour in Armagnac and boil until evaporated.
12

Add wine reduction and heat.
13

Season with salt and pepper.
14

Spoon mixture over croutons and serve immediately.
15

GARLIC CROUTONS: Brush both sides of bread with oil.
16

Heat heavy skillet over medium heat.
17

Add bread and brown on both sides.
18

Rub both sides of bread with cut side of garlic.
19

Serve warm.
20

Note: Recipe worksbest with French bread slices that are 13 inch thick.