For many epicureans, the clean woodsy essence of edible snails smothered in rich cognac and garlic infused herbed butter is a favorite escargot recipe and the only way to start a luxurious dining experience. But while Escargots à la Bourguignonne is a timeless and popular starter, it is just one of many scrumptious ways to enjoy this delicacy.
For those who may wish to go on an escargot culinary adventure, here are a couple decadent escargot recipes that you may not have tried out as yet.
Bucatini with Snails, Guanciale and Anchovies
Anchovies are all the rage right now so it’s not surprising that the Tasting Table chefs found a way to
pair it with Wild Burgundy Escargot. This escargot recipe provides a unique take on a playful cuisine
for a total of 45 minutes from prep time to plating. For this escargot recipe, you will need the following ingredients:
⅓ cup fresh breadcrumbs, 2 tablespoons extra-virgin olive oil,
2 ounces thinly sliced guanciale or pancetta, ½ cup finely chopped onion, 1 tablespoon extra-virgin olive oil, 4 garlic cloves, minced
8 oil-packed anchovy fillets drained and smashed into a paste,
½ teaspoon crushed red pepper flakes, 1 can crushed tomatoes,
1 (4.3-ounce) can large Wild Burgundy snails drained,
1 pound bucatini, 1 teaspoon lemon zest, ¼ cup torn basil leaves
¼ cup finely grated Pecorino Romano
Prepare this play on classic “amatriciana” by preheating the oven to 350°. Lightly toss the bread-crumbs with two tablespoons of olive oil then transfer to a baking sheet. Let toast, tossing periodically until the crumbs are golden in color. Remove from the oven and set aside.
Begin making the sauce by first putting a large pot of salted water to boil. In the meantime, on medium flame, heat a large skillet and sauté the guanciale (an Italian cured meat) until crispy. Toss in 1 tablespoon olive oil, onions to cook until the onions are nearly translucent. Add the anchovy paste garlic and red pepper flakes. Cook for about a minute. Incorporate the tomatoes, lower the heat and simmer until the sauce thickens before adding the escargot. Heat through for approximately three minutes.
Once the sauce is ready, turn off the heat and start adding the pasta to the boiling water. Cook the pasta till ad dente, then drain but retain one cup of the pasta water. Combine the pasta and escargot sauce mixture. Gently toss. Use a splash of the left over past water to loosen up the dish if it seems a bit dry. Finish with a zesting of lemon and basil sprigs.
Serving Tip: Pile in bowls and top with grated Pecorino and the toasted breadcrumbs. Serve with crusty bread on the side.
Wild Helix Escargot Quiche Replace boring scrambled eggs for breakfast or brunch with a wild helix escargot quiche. The flavor and texture of escargots that has been simmered in aromatic bouillon will most likely make you rethink what you’ve been having for Sunday morning breakfast. The best part is that escargot is packed with nutrients and also a low-card, 100% natural breakfast alternative.
This photo of Rouge is courtesy of TripAdvisor”>You can make this innovative escargot recipe from start to finish in about 45 minutes. For an extra flavorful version of this escargot recipe you will need the following ingredients to make two 9” pies:
1 Helix12 pcs IQF Escargot sliced, 3 medium shallots diced, 8 ounces mushrooms medium diced and dehydrated slowly over low heat, 4 small cloves of garlic finely chopped, 2-3 slices smoky bacon, 4 ounces fresh goat cheese, and four ounces grated gruyere, fresh chervil (picked clean)
Royale: 400 grams heavy whipping cream, 2 TBSP crème fraiche, 6 Whole Eggs, Plus 1 yolk, salt, white pepper (Sarawak), freshly grated nutmeg, paprika, and dry herbes de Provence
Quiche Crusts 11 tbsps of unsalted butter, 3 large eggs, 4 tbsp water, 2 cups sifted flour and a pinch of salt.
In a food processor add 9 tablespoons of unsalted butter and blend until airy and smooth. Add one egg and blend then add the water and blend. Gradually incorporate 2 cups of sifted flour and a pinch salt then blend. Place on a sheet of wax paper and form into a ball. Cover with wax paper and press gently into a flattened circle approximately an inch thick. Cover with plastic and refrigerate for at least one hour.
Heat oven to 350 degrees. While oven is heating, cut bacon into 1 inch squares and render over low heat until crispy. Set aside on paper towel and reserve the bacon fat. Sauté the shallots and garlic in about two tablespoons of the bacon fat. Add snails and mushrooms and toss then let cool.
For the Royale, whisk together 6 whole eggs plus one egg yolk and gradually add heavy whipping cream, crème fraiche and blend. Add salt, white pepper (Sarawak), freshly grated nutmeg, paprika, and dry herbes de Provence.
Liberally brush chilled quiche molds with remaining melted butter. Dust with flour then roll dough to fit quiche molds, perhaps 1/8-inch thickness. Press into mold. pierce well using fork tines. Par-bake dough for a few minutes until it turns white. Briskly brush the inside of the crust, bottom and sides with egg wash. Bake for two more minutes or until egg wash has dried.
Pour the filling evenly between the quiche crusts. Add chervil then sprinkle with both cheeses. Pour Royale to fill, to within 1/4 inch of the top. Bake until golden brown and puffy, allow to cool for a few minutes before serving.
Serving Tip: Serve room-temperature or warmed with tomato slices.
What Does Escargot Taste Like?
Much like any other food, taste is relative to the individual palate. As such there are a variety of opinions regarding the flavor profile of escargot. For instance some say they have an earthy flavor like mushrooms. Others swear they taste exactly like scallop or some other form of seafood and still there are those who say they have a poultry texture and flavor. The best way to determine what escargot taste like however, is to explore this fascinating cuisine for yourself.
Try out these and other escargot recipes and visit our House of Caviar and Fine Foods online store for a convenient resource for all your gourmet foods. We also offer the freshest, best quality escargot, caviar, fish roe, foie gras, truffles and a number of other specialty foods, gourmet accessories, and gourmet gift baskets. Also, to learn more about this decadently delicious cuisine or for gift ideas, recipes and tips on how to eat caviar take a look at House of Caviar and Fine Foods Facebook page.