LES ESCARGOTS À LA BOURGUIGNONNE
On sert les escargots comme une entrée chauds partout en France, spécialement en Bourgogne pendant toute l’année, en été
LES ESCARGOTS À LA BOURGUIGNONNE Pour préparer des escargots, il faut: des escargots du beurre de l’oignon du sel / du poivre du pain (type baguette)
LA RECETTE - INGRÉDIENTS 1 small garlic clove 3/8 teaspoon salt 1 stick (1/2 cup) unsalted butter 1 1/2 teaspoons minced shallot 1 tablespoon chopped fresh parsley 1/4 teaspoon black pepper 1 tablespoon dry white wine 12 to 16 snails* (8-oz can) About 2 cups kosher salt 12 to 16 escargot shells French bread
LA RECETTE - PRÉPARATION Put oven rack in middle position and preheat oven to 450°F. Mash garlic to a paste with 1/8 teaspoon table salt. Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper in a small bowl until combined well. Beat in wine until combined well. Divide half of garlic butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter. Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt. Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately.
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