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November 2018

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Escargots De Montpellier Recipe

Escargots De Montpellier recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Escargots De Montpellier recipe  PDF


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
cut into 1/8 inch dice 2 tb Olive oil
1/2 c Finely chopped walnuts
2 tb Armagnac
Salt and amp freshly ground pepper GARLIC CROUTONS 8 sl French bread
3 tb Olive oil
2 Garlic cloves halved
Boil reserved snail juices and wine in heavy small saucepan until reduced to 2 tablespoons. Chop parsley, anchovies, garlic and lemon peel together to mi . Combine with snails. (Can be prepared 1 day ahead refrigerate snail mi ture and wine reduction separately.) Cook pancetta in heavy large skillet over medium heat until golden brown, stirring frequently. Transfer pancetta to plate using slotted spoon. Add oil to skillet and heat. Add walnuts and stir until browned, about 4 minutes. Add snail mi ture stir until hot. Return pancetta to skillet. Pour in Armagnac and boil until evaporated. Add wine reduction and heat. Season with salt and pepper. Spoon mi ture over croutons and serve immediately. GARLIC CROUTONS: Brush both sides of bread with oil. Heat heavy skillet over medium heat. Add bread and brown on both sides. Rub both sides of bread with cut side of garlic. Serve warm. Note: Recipe works best with French bread slices that are 1/3 inch thick.

Escargots De Montpellier recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
485 people have voted
Last Reviewed on 2018-11-20



Tuesday, Nov 20 2018 Download & Print Escargots De Montpellier recipe  PDF   Easy Bread recipes RSS   Thumsb up

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