Escargot de Bourgogne
Burgundy — Mother recipe · ar de en es fr it ja pt ru zh
Burgundy's escargots are a traditional delicacy that captures the essence of the earth with their unique and aromatic flavor.
⏱️ 45 min prep + 20 min cottura · 20 porzioni · difficile
Ingredients
- 20 snails (escargots)
- 150g butter
- 6 cloves of garlic
- 3 tablespoons extra virgin olive oil
- 1 glass dry white wine
- 20 cleaned and sterilized shells
- Salt to taste
- Black pepper to taste
Method
- Clean and sterilize the snail shells. This can be done by boiling the shells in water for about an hour.
- Mash the garlic with butter until a uniform paste is formed, add salt and pepper to taste.
- Mix the garlic-butter paste well with dry white wine. Let it rest for 30 minutes.
- Arrange the cleaned shells on a baking dish and fill them with snails.
- Drizzle olive oil over each shell, then pour the garlic-butter mixture over every snail.
- Bake the escargots at 180 degrees Celsius for about 20 minutes in a preheated oven.
The story
Escargots de Bourgogne have a long history in France, dating back to Roman times. Their production and consumption increased during the Middle Ages when they were considered food for the wealthy.
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