Escargots De Montpellier
36 Canned snails - (drained, juice reserved) - finely chopped 1/2 c Dry white wine 1/2 c Minced parsley 4 Anchovies; pureed 1 tb Grated lemon peel 1/4 lb 1/4"-thick pancetta slices...
Ingredients
- 36Canned snails
- 1/2c minced parsley
- 4anchovies; pureed
- 1tb grated lemon peel
- 1/4lb1/4"-thick pancetta slices
- 1/2c finely chopped walnuts
- 2tb armagnac
- 3tb olive oil
Directions
- 1
36 Canned snails - (drained, juice reserved) - finely chopped 1/2 c Dry white wine 1/2 c Minced parsley 4 Anchovies
- 2
pureed 1 tb Grated lemon peel 1/4 lb 1/4"-thick pancetta slices - cut into 1/8-inch dice 2 tb Olive oil 1/2 c Finely chopped walnuts 2 tb Ar
- 3
halved Boil reserved snail juices and wine in heavy small saucepan until reduced to 2 tablespoons
- 4
Chop parsley, anchovies, garlic and lemon peel together to mix
- 5
Combine with snails
- 6
Can be prepared 1 day ahead
- 7
refrigerate snail mixture and wine reduction separately.) Cook pancetta in heavy large skillet over medium heat until golden brown, stirring
- 8
Transfer pancetta to plate using slotted spoon