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RECIPE
13 INGREDIENTS3 STEPS20MIN

Escargot Catalan

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Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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This dish not only serves as a perfect appetizer or snack, but it can also stand on its own feet as the main course, accompanied by sautéed potatoes, rice, or hearty, crusty bread to mop up the wonderful sauce. It also serves perfectly as a family/friends meal, in a large bowl in the center of the table where everybody can help themselves to seconds (or thirds), perfect with good wine and lively conversation.
20MIN
Total Time

Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG

Ingredients

US / METRIC
Servings:
1
Serves 1
24
Snails
2 stalks
Scallions , sliced
1
Medium  Onion , sliced
1/2 cup
Sliced  Chili Peppers
1 1/3 cups
Extra-Virgin Olive Oil
1/2 Tbsp
Garlic Paste
1 Tbsp
Chopped  Fresh Oregano
to taste
to taste
Crushed Red Pepper Flakes
3 cups
Red Wine
1/3 cup
Pernod
(optional)
1/3 cup
Chopped  Fresh Cilantro
1/3 cup
Chopped  Fresh Parsley

Author's Notes

Serves 1 main course or 4 appetizers.

Cooking Instructions

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Step 1
Sauté Fresh Oregano (1 tablespoon), Extra-Virgin Olive Oil (1 1/3 cup), Chili Pepper (1/2 cup), and Snails (24) in Garlic Paste (1/2 tablespoon) until the onions are translucent. Add Scallion (2 stalk), sauté for another minute then add Kosher Salt (to taste), Onion (1), and Crushed Red Pepper Flakes (to taste).
Step 2
Add Red Wine (3 cup) and Pernod (1/3 cup), simmer slowly until liquid has reduced by half.
Step 3
Add Fresh Cilantro (1/3 cup) and Fresh Parsley (1/3 cup). Remove from heat, check and adjust seasoning, serve with reis, sautéed potatoes, or rustic bread.

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