Escargot Catalan
This dish not only serves as a perfect appetizer or snack, but it can also stand on its own feet as the main course, accompanied by sautéed potatoes, rice, or hearty, crusty bread to mop up the wonderful sauce. It also serves perfectly as a family/friends meal, in a large bowl in the center of the table where everybody can help themselves to seconds (or thirds), perfect with good wine and lively conversation.
Ingredients
Cooking Instructions
step 1
Sauté Snails (1 can), Scallions (2) Onion (1), and Chili Pepper (1/2 cup) in Extra-Virgin Olive Oil (1 1/3 cups) until the onions are translucent. Add Garlic Paste (1 tsp), sauté for another minute then add Fresh Oregano (1 Tbsp), Kosher Salt (to taste), and Crushed Red Pepper Flakes (to taste).
step 2
Add Red Wine (3 cups) and Pernod (1/3 cup), simmer slowly until liquid has reduced by half.
step 3
Add Fresh Cilantro (1/3 cup) and Fresh Parsley (1/3 cup). Remove from heat, check and adjust seasoning, serve with reis, sautéed potatoes, or rustic bread.
