John Myers
Contents
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Ingredients
- 3 Shallots
- 3 Garlic cloves
- 4 tbsp Olive oil
- 2 tbsp Tomato paste
- 100 ml White wine
- 750 ml Strained tomatoes
- 800 g Peeled canned tomatoes
- 1 Rosemary sprig
- 1 Sprig of thyme
- 20 Basil leaves
- 2 tbsp Tarragon
- 3 Hot peppers
- 60 Roman snails
- 150 ml Sweet cream
- 1 pinch Salt
- 3 tbsp Grated Parmesan
- 1 pinch Pepper
- 1 pinch Sugar
Instructions
- For the escargots in a spicy tomato sauce, sweat the shallots and garlic in olive oil until translucent. Then add tomato paste and deglaze with white wine.
- Shortly afterwards, add the plum tomatoes and the tomato puree. Boil the whole thing once. Now add rosemary, thyme, basil, garlic and a little tarragon and simmer the sauce over a low heat for about 90 minutes, stirring occasionally.
- When the consistency is good, put the sauce in a sieve or floss and strain.
- Chop the peppers (without seeds) and add the snails and let them steep for about 10-15 minutes. Season everything to taste with salt, pepper, cream, sugar and the remaining tarragon.
- Arrange in deep plates, put some Parmesan in the middle and garnish with 2 leaves of basil.
Nutrition
Serving: 100gCalories: 90kcalCarbohydrates: 3.1gProtein: 2.2gFat: 7.3g
