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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Courtesy of Chef Paul's Hot Spring, Arkansas: A super delicious appetizer that will wow your dinner guests, provided they like escargot;so I would ask first. Garlic and butter and Pernod..can't go wrong me thinks. Ingredients:
1 can escargot (drained) |
1/2 cup butter |
1 tablespoon minced garlic, lots of chopped parsley |
1 cup white wine |
1/2 cup pernod |
1 tbsp. chopped onion |
1 tbsp. chopped leek |
kosher or grey salt and fresh ground pepper |
1/4 cup grated asiago cheese. |
Directions:
1. Heat the butter in a large pan over high heat.
2. Stir in the garlic, onion and leek and cook for 1-2 minutes.
3. Add the escargot, the Pernod and the white wine and cook, stirring for 2-3 minutes.
4. Season to taste with salt and pepper and serve
5. Sprinkle generously with chopped parsley and top with the asiago cheese.
6. Place under the broiler for 1-2 minutes or until bubbly, if desired.
7. Lots of bread.
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