Brandenburg-style Escargot

Ingredients

In this adaptation, the traditional Italian Lumache alla Bresciana is transformed into a Brandenburg-style dish by incorporating local ingredients and flavors. The original recipe's focus on Italian herbs and spices is replaced with the use of traditional Brandenburg herbs and the addition of smoky bacon, which adds depth and richness to the dish. The cooking technique remains similar, but the flavors are adjusted to suit the Brandenburg cuisine. We alse have the original recipe for Lumache alla Bresciana, so you can check it out.

• 1 pound (450g) escargot 1 pound (450g) escargot
• 6 slices of smoky bacon, diced 6 slices of smoky bacon, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
3. 3.
   In the same skillet, sauté the chopped onion and minced garlic until translucent.
4. 4.
   Add the escargot to the skillet and cook for 2-3 minutes, stirring occasionally.
5. 5.
   Pour in the chicken broth and white wine, and bring to a simmer.
6. 6.
   Add the cooked bacon, thyme, and parsley to the skillet. Season with salt and pepper to taste.
7. 7.
   Transfer the mixture to an oven-safe dish and cover with foil.
8. 8.
   Bake in the preheated oven for 20-25 minutes, or until the escargot are tender.
9. 9.
   Serve hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Escargot — Ensure that the escargot are properly cleaned and cooked according to package instructions.
• Bacon — Opt for a smoky variety of bacon to enhance the flavor of the dish.

Tips & Tricks

• If you prefer a stronger garlic flavor, you can add an extra clove of minced garlic.
• Serve the Brandenburg-style Escargot with crusty bread to soak up the flavorful broth.
• For a touch of freshness, squeeze a bit of lemon juice over the dish before serving.
• If escargot is not readily available, you can substitute it with cooked mussels or clams.
• Experiment with different herbs such as rosemary or sage to add your own twist to the dish.

Serving advice

Serve the Brandenburg-style Escargot as a main course accompanied by a side of roasted potatoes or a fresh green salad. Garnish with additional fresh herbs for an extra pop of color and flavor.

Presentation advice

Present the Brandenburg-style Escargot in individual serving dishes or a large communal platter. Sprinkle some chopped parsley on top for an elegant touch. Serve with a rustic bread basket on the side to complete the presentation.