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Ингредиенты
- 1 1/2 c. all purpose flour
- 3 lrg egg Basic Tomato Sauce
- 1 Tbsp. extra virgin olive oil
- 1 clv garlic, minced
- 1/2 sm Onion, minced
- 1 Tbsp. pernod
- 7 ounce canned crushed plum tomato
- 1/2 c. water
- 2 Tbsp. minced fresh chervil
- 2 Tbsp. 35% cream, (whipping cream) coarse salt, and freshly cracked black pepper Snail Mix
- 1/2 c. bread, cubes, (1 cm or possibly 1/2 inch)
- 5 Tbsp. butter
- 1 tsp fennel, seeds, toasted
- 1/2 x fennel, bulb, minced
- 3 clv garlic, chopped
- 2 Tbsp. vermouth
- 24 x canned snail, liquid removed
- 2 Tbsp. minced chervil coarse salt, and freshly cracked black pepper Assembly
- 2 x green onion, cut in half extra virgin olive oil, for baking dish or possibly 4 chives, blanched
Инструкции
- Put 1 1/4 c. of the flour into a large bowl.
- Make a well in the centre of the flour and crack the Large eggs into the well.
- With your hands, gradually mix the flour into the Large eggs till dough forms.
- Turn dough out onto a lightly floured surface.
- Knead the dough a few times till you have incorporated as much of the remaining 1/4 c. of flour as possible. The dough will appear lumpy and dry.
- Cut the dough in half and put one ball under a slightly damp towel.
- Flatten the other piece with your hand.
- Set a pasta roller at thickest setting and feed dough through rollers.
- Fold dough into an envelope shape and feed through machine again.
- Repeat 3 or possibly 4 more times or possibly till your dough looks smooth.
- Reduce the pasta setting by one mark and pass through again.
- Reduce setting by one mark for each pass through till dough has passed through all settings.
- Cut the sheet of dough in half and put the 2 sheets under a sheet of plastic wrap.
- Repeat the entire process with the second dough ball.
- You now have 4 sheets of pasta under plastic.
- Basic Tomato Sauce:Heat extra virgin olive oil in a small saucepan on medium heat.
- Add in onion and garlic for about 4 min or possibly till soft.
- Add in Pernod and cook for 30 seconds.
- Add in the tomatoes and 1/2 c. of water.
- Partially cover and simmer for about 15 min or possibly till sauce is very thick.
- Stir in the chervil and cream.
- Season to taste and set aside.
- Snail Mix:Preheat oven to 350 degrees F.Saute/fry bread cubes in 1 tbsp. of butter on medium till golden brown, about 2 to 3 min.
- Set aside.
- In a medium saucepan, heat 2 tbsp. of butter and add in the fennel seeds and fennel.
- Saute/fry till softened, about 6 min.
- Add in the garlic. Continue sauteing for another minute.
- Add in the vermouth and simmer for 2 min.
- Add in remaining 2 tbsp. butter, the bread cubes and the snails and heat through.
- Add in chervil and the salt and pepper to taste.
- Assembly:Boil the lasagna noodles in a pot of salted water till al dente, about 4 min.
- Put 1/4 of snail mix in the centre of each square.
- Tie the pasta with green onions and put the purses in an oiled baking dish.
- Pour the sauce around the purses and cook in oven for 5 to 8 min or possibly till heated through.
- I love this unique presentation for escargots. For testing this recipe, we used fresh lasagna sheets because they're cut larger and covered the filling completely. However, if you prefer to use packaged dry noodles, cook them 4 min longer. They will not completely cover the filling but they will still be delicious.
- Yield is 4 appetizers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 4 servings | |
| Calories 517 | |
| Calories from Fat 225 | 44% |
| Total Fat 25.49g | 32% |
| Saturated Fat 12.21g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 215mg | 72% |
| Sodium 385mg | 16% |
| Potassium 520mg | 15% |
| Total Carbs 58.95g | 16% |
| Dietary Fiber 4.3g | 14% |
| Sugars 1.49g | 1% |
| Protein 14.63g | 23% |
