My hubby and I love Escargot and the only time we get to have it is when we are on vacation, on a cruise or out for dinner and today I decided to change that!
There is no reason why we can’t have it at home! Whenever we want to and at a lower cost of course :-)!
So I embarked on the assignment of making Escargot as an appetizer for my honey and I for tonight, which fits in perfectly with a farewell dinner as he embarks on yet another one of this travels.
I had to improvise as I do not own Escargot Dishes but thanks to my Uruguayan heritage, my mother had lovingly gifted me what we call a Provolera and that is what I used today! I will address how we use our Provolera in another blog as Provolone cheese deserves its own credit!
Ok back to the escargot, for it I used:
- 1 stick of butter
- 1/2 cup of chopped parsley
- 1/2 cup of chopped garlic
- salt and pepper
- 1 can of snails (already cooked)
- 1 french baguette
Whip the butter with the parsley, garlic, salt and pepper and place in the fridge for a few hours for the flavors to mix nicely.
Grab your Escargot dish or in this case your Provolera and place one snail in each dimple and top with a 1 or 2 loaded teaspoons of the butter mixture.
Pre-heat oven to 400 Deg F
Place Escargot in the oven for about 8 minutes or until butter is bubbling nicely and in addition I put the broiler on for a few minutes to give it a nice finish, you can also warm your bread at the same time so that its nice and crunchy.
Serve immediately with sliced french bread and enjoy this fingerlicking experience! Bon Appetite! And fingerlicking it was, as you can see it’s all gone!