Focaccia on the Rise
This article originally appeared in the March 2016 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2016. All rights reserved. Reprinted with permission.
Add a French flair to your dining experience today — Le quatorze juillet. One of the simplest ways to do so is to prepare this appetizer of snails with butter. It will take quatorze minutes, at most…
1 dozen escargots
3 tablespoons French butter
2 tablespoons extra virgin olive oil
Additional extra virgin olive oil to drizzle on the baguette slices
5 cloves garlic, chopped
3 scallions, sliced or 1 shallot, chopped
1 handful parsley, chopped
Fresh ground pepper
I use Roland escargots, which can be found in the grocery store. Each can is 8.75 ounces and contains one dozen escargots. This is ideal for serving three to four guests, but you can modify the above quantities for a larger celebration of La fête nationale. The advantage to using these escargots is that they are already cleaned and cooked – you only have to heat them!
Preheat the broiler. Slice the baguette into pieces lengthwise and then each piece in half as if making a sandwich. Drizzle olive oil on each slice. Place the slices under the broiler until they are golden brown on one side. Then turn the slices over to lightly toast the other side. Remove the slices from the broiler and place one slice on each small plate.
Heat a large nonstick pan over medium heat and add 2 tablespoons of olive oil and 3 tablespoons of French butter. Allow the pan to heat up and the butter to foam. Tilt the pan around so that the olive oil and butter coat the bottom of the pan. Add the garlic and scallions/shallot to the pan and stir with a wooden spoon. Allow these ingredients to cook for about 2 minutes. Drain the liquid from the can of escargots and add them to the pan along with the parsley. Turn the heat down to low and stir. The escargots should be heated through in just a few minutes. Place three or four escargots on each slice of baguette and drizzle some of the butter mixture so that no richness goes to waste. Season with finishing salt and pepper to taste.
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Tagged Appetizer, Baguette, Bastille, Bread, Butter, Cooking, Escargot, Fete, Food, France, French, Garlic, Parsley, Quatorze, Recipe, Scallion, Shallot, Snail