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Servings:

Escargot Catalan

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.

Total Time

20min

0.0

0 Ratings

Author: Chef's Opinion

Servings:

Ingredients

•

1 can
(14.1 oz)

Snails

•

Scallions , sliced

•

Medium Onion , sliced

•

1/2 cup

Sliced Chili Peppers

•

1 1/3 cups

Extra-Virgin Olive Oil

•

1 tsp

Garlic Paste

•

1 Tbsp

Chopped Fresh Oregano

•

to taste

Kosher Salt

•

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

Cooking Instructions

Sauté Snails (1 can) , Scallions (2) Onion (1) , and Chili Peppers (1/2 cup) in Extra-Virgin Olive Oil (1 1/3 cups) until the onions are translucent. Add Garlic Paste (1 tsp) , sauté for another minute then add Fresh Oregano (1 Tbsp) , Kosher Salt (to taste) , and Crushed Red Pepper Flakes (to taste) .

Add Red Wine (3 cups) and Pernod (1/3 cup) , simmer slowly until liquid has reduced by half.

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.

Author's Notes

Serves 1 main course or 4 appetizers.

Nutrition Per Serving

CALORIES

3789

FAT

298.2 g

PROTEIN

71.2 g

CARBS

101.1 g