Best 3 Burgundian Escargots With Spaghetti Recipes
Burgundian escargot with spaghetti is a classic French dish featuring tender escargots simmered in a flavorful broth and paired with al dente spaghetti. The escargots are typically cooked in a garlic and herb-infused butter sauce, often accompanied by a rich tomato sauce or a creamy white sauce. The combination of the earthy, slightly chewy escargots and the soft, flavorful pasta creates a harmonious and memorable culinary experience. This article will guide you through the steps to prepare this delectable dish, ensuring a perfect balance of flavors and textures.
Let's cook with our recipes!
BAKED ESCARGOT
Escargot goodness! Serve with crusty bread to enjoy all of that yummy, garlicky butter!
Provided by Linda klopatek
Categories Appetizers and Snacks Seafood
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter over medium-low heat in a saucepan. Add snails, garlic, and parsley; cook and stir for 3 to 4 minutes.
- Place 1 snail along with some sauce in each cup of an escargot pan. Sprinkle tops with Parmesan cheese, salt, and pepper.
- Bake in the preheated oven until cheese is melted, bubbling, and lightly browned, about 10 minutes.
Nutrition Facts : Calories 560.5 calories, Carbohydrate 19 g, Cholesterol 215.8 mg, Fat 26.7 g, Fiber 0.1 g, Protein 58.3 g, SaturatedFat 16.4 g, Sodium 770 mg, Sugar 8.9 g
PASTA ESCARGOT
I had a dish like this in Paris, and was craving it today. So I tried to replicate it and it was really tasty! If you like escargot, give it a try. I got snails in a can (no fresh here in the US generally) in the tuna section of the supermarket. I do low carb, so I used Dreamfields Pasta, which is very good and tastes exactly like the regular stuff.
Provided by A la Carte
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute the shallots and garlic in the butter until they are softened.
- Add the snails and the wine and let it bubble until reduced slightly.
- When reduced, add the cream, sour cream and mix it all together.
- Stir in the parmesan cheese.
- Serve tossed with about 3/4 lb of spaghetti.
- Top with some chopped fresh parsley.
Nutrition Facts : Calories 665.9, Fat 20.2, SaturatedFat 11.6, Cholesterol 103, Sodium 190.5, Carbohydrate 72.2, Fiber 2.8, Sugar 2.4, Protein 29.2
BURGUNDIAN ESCARGOTS WITH SPAGHETTI
A French recipe I had to re-invent to get the taste I wanted. Do try this, there must be escargot lovers on Zaar!! Keep in mind that Dr Peter D'Adamo in his "Eat Right for Your (blood) Type" recommends escargots/snails for ALL blood types!!! So it must be good for us! With a salad of mixed greens and herbs, this is a main meal.
Provided by Zurie
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Put a fairly deep serving dish in a warming oven to heat.
- Fill a large pot with water, add salt, and put on to boil for the pasta.
- Heat the oil and fry the onion until pale yellow. Slice the mushrooms and add. (You can use any type of mushrooms available to you).
- Keep the heat quite high and let the mushrooms cook through. If there is still liquid left in the pot, just leave it. Pull of heat for a moment.
- Don't rinse the anchovies: take out of the oil and chop. The taste will not be discernable in the end product. Add the chopped anchovies to the onion and mushrooms, add garlic, and stir through.
- Mix the cornflour into the lemon or lime juice in a small bowl.
- Reduce heat of your stove plate, and add the crème fraiche with the cornflour-lemon juice. Stir in; heat should now be low.
- Add the drained snails and stir through until everything is hot and the sauce comes to a bare simmer and thickens.
- Remove from heat and carefully fork in the parsley, walnuts, Parmesan and pepper. Add salt, stir, and taste: it might need more salt. You might also want to add more lemon juice.
- *Walnuts: chop coarsely and roast briefly in a small pan.
- Cover with a lid, pull aside, and now cook the spaghetti until al dente -- usually no more than 8 - 11 minutes.
- Drain the spaghetti in a colander, then top back into its large pot. Add the snail sauce and fold in well and evenly.
- Take out the warmed serving dish, and tip in the whole lot.
- You could carve over more parmesan shavings, scatter with extra parsley, and sprinkle with finely chopped spring onions.
Nutrition Facts : Calories 924.5, Fat 53.2, SaturatedFat 18.6, Cholesterol 138.1, Sodium 626.5, Carbohydrate 77.8, Fiber 5.4, Sugar 5.3, Protein 36.1
Tips:
- Choose the Right Snails: Opt for large, meaty snails like Burgundy snails or escargots de Bourgogne for the best results.
- Thoroughly Clean the Snails: Purge the snails for several days in a mixture of water and cornmeal to remove any impurities.
- Cook the Snails Properly: Boil the snails briefly to tenderize them, then remove them from their shells and rinse them thoroughly.
- Use Fresh Herbs and Vegetables: Incorporate aromatic herbs like parsley, thyme, and garlic, along with fresh vegetables like shallots and mushrooms, to enhance the flavor of the dish.
- Don't Overcook the Snails: Overcooking can make the snails tough and chewy; cook them just until they are tender.
- Serve with a Crusty Bread or Spaghetti: Escargots are traditionally served with a crusty bread or spaghetti to soak up the flavorful sauce.
Conclusion:
Burgundian escargots with spaghetti is a classic French dish that combines tender snails, aromatic herbs, and a rich sauce. By following the tips and instructions provided in this article, you can create a delicious and authentic escargot dish that will impress your guests. Whether you're a seasoned chef or a home cook looking to try something new, this recipe is sure to satisfy your taste buds. So, gather your ingredients, put on your apron, and embark on a culinary journey to the heart of Burgundy!
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