Search This Blog

Tuesday, November 3, 2015

Garlic and Dried Tomatoes Snails Au Gratin

Course Hors D'oeuvres & Appetizers
Cooking Time 10 - 20 mins
Refrigeration Time 25 - 30 mins
Yields 6 servings

36 to 48 canned large snails, drained
1 tsp (5 ml) dry onion flakes
3 garlic cloves, finely chopped
1/3 cup (75 ml) chopped dried tomatoes
1/3 cup + 1 tbsp (90 g) butter
1/3 cup (75 ml) dry white wine
Grated Canadian Parmesan cheese
Chopped fresh parsley

Preheat oven to 375 °F (190 °F).

Pat dry snails and set aside. In skillet, sauté onion flakes, garlic and tomatoes in butter for 2 minutes while stirring. Season to taste with salt, pepper and thyme. Add snails and cook for 3 minutes, stirring a few times.

Pour white wine and simmer until reduced to half. Divide snails among 6 bowls or snail dishes. Sprinkle with Canadian Parmesan cheese and bake for 5 to 10 minutes or until golden. Remove from oven and let stand for 5 minutes before serving. Garnish with fresh parsley and serve with fresh bread.

No comments:

Post a Comment