E as Escargot

Escargot recipe by our ambassador Elena:

  • 20 land snails
  • vinegar
  • bicarbonate
  • 1 carrot
  • 1 celery
  • 1 onion
  • 1 leaf of laurel
  • 100 gr. of butter
  • 1 scallion
  • 2 cloves of garlic
  • parsley
  • bread crumbs
    First, it's better to boil, for a few minutes, the snails. Subsequently, remove the snails from their shells and keep the snail without their innards. Wash the snail several times with 50% of water and 50% of vinegar, until there is no "saliva" in the snails. Wash with water. If you want to reuse the shells, boil them into water with a teaspoon of bicarbonate for 5 minutes and then drain into the oven for 1-2 hours at 60° C. Boil the snail for 2 hours with water and the carrot, celery, onion and laurel.
    Mince the scallion and the parsley very fine and squeeze the garlic. Make a cream with the butter (at the environmental temperature) together with the scallion, parsley and garlic. Put into the shells some butter cream, then 1 snail and then, again, butter. Cover with bread crumbs. Put the snails over a baking tray and cook for 8-10 minutes at 180° C. Serve hot.

    In our cooking trip around the European Community countries, Escargot represent France.
    Francia was the territory inhabited and ruled by the Franks during the Late Antiquity and the Early Middle Ages. Under the nearly continuous campaigns of Pepin of Herstal, Charles Martel, Pepin the Short, Charlemagne, and Louis the Pious—father, son, grandson, great-grandson and great-great-grandson—the greatest expansion of the Frankish empire was secured by the early 9th century.

    France recipes of the European Community Culinary ABC (in alphabetic order, of course):

    Au revoir!

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