What's Cooking: Escargot Provençale - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Escargot Provençale

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Chef Robert Barral from Cafe Provence in Brandon joins us this morning with a French delicacy.

Escargot Provençale

Recipe for 4 people


Escargots 6/pers

Olive oil 3oz

Spanish onion ½

White wine 1 cup

Tomato filets (crushed tomatoes) 2 cups

Garlic (chopped)1 tsp

Pernod 2 tsp

Parsley 2 tsp

Baby Spinach 1cup

Butter 3 oz

Lemon juice 2 tsp

Puff pastry 4 shells

1) Sweat the diced onions in a pan with olive oil until translucent.

2) Deglaze with white wine, reduce and add the tomato filets.

3) Place the escargots in the tomato sauce, bring to the boil, add the baby spinach and garlic, let simmer for a couple of minutes add seasoning, lemon juice and butter

4) Serve hot in a puff pastry cup, a side of Mesclun greens.

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