A quintessential delicacy from the bounty of Burgundy, transforming the humble snail into a garlicky, herbaceous marvel of texture and flavor contrasts, illustrating the pinnacle of alchemical metamorphosis through French culinary tradition.
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Preheat the oven to 375°F (190°C).
In a bowl, combine butter, garlic, parsley, shallots, salt, and pepper.
Fill each shell with a little of the butter mixture, place an escargot, and seal with more butter.
Place the escargots in the oven and for 10-15 minutes until the butter is bubbling.
Serve warm and enjoy with crusty bread.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
