As a Francophile, I too this week’s challenge was a chance to explore dishes I hadn’t yet had the courage to tackle on my own. Escargot is such a treat to find on a menu because I don’t have the means at home so I took the time to figure out just where the hell to source snails from. The answer was, as at almost always is, the internet.
The preparation I most enjoy is a classic Burgundian style featuring parsley, garlic, shallots and a ton of butter. Pernod and vermouth added extra aromatics.
The preparation is pretty simple. Lots of chopping and dicing.
A butter sauce was mixed together with plenty of parsley and salt.
The snails were so petite but there were many in one small can. I decided to load them up.
A parmesan and olive oil base was set before the traditional escargot preparation was spread over.
Another hit of parmesan to finish off the pizza and slices were ready to facilitate one of my favorite classic pairings.
Red burgundy and escargot is a top-tier pairing in my book. And it certainly didn’t fail now.