Tuesday, June 18, 2013

[recipe] Escargot with Garlic, Basil and Pine Nut

 
Okay, sounds complicated, but this is one of my SUPER easy semi-homemade recipes that is becoming a fast favorite. This is super, super easy - even a beginner cook can hack this one. Sometimes when the kids are down for a nap, I like to whip these bad boys up and relax. Sounds fancy, but it’s actually a filling, cheap lunch. It’s probably only about $4.00 a serving at most.
 
Ingredients
1 can escargot snails
4 teaspoons pre-made basil pesto
4 tablespoons shredded parmesan
3 tablespoons butter
 
 
Directions
Preheat the oven to 400 degrees. Spray two escargot dishes, with 12 depressions total, down with a touch of non-stick cooking spray. Drain and rinse your escargot snails.
 
 
Place one snail in each dish depression.
 
 
Add 1/3 of a teaspoon of basil pesto on top of each snail.
 
 
Melt the butter in the microwave on 50% power, until about 3/4 of the way melted down. Then remove and stir until melted the rest of the way. This way you won’t have separated butter.
 
 
Spoon 1 teaspoon of butter into each escargot dish depression with the snails and basil pesto.
 
 
Top each one with 1 teaspoon of shredded or shaved fresh parmesan cheese.
 
 
Bake for 20 minutes and enjoy! An extra tip: throw 2-4 pieces of fresh bread in the oven for the last 5 minutes to get good and crusty. This is awesome for sopping up the butter and seasonings. It’s so good.
 
PIN THIS!                                                    twitterfacebookpinterestbloglovinrssemail