Lumache alla Piemontese with Herb Butter Sauce

Ingredients

• 1 pound (450g) escargot 1 pound (450g) escargot
• 1 cup (225g) unsalted butter 1 cup (225g) unsalted butter
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh chives, chopped 1 tablespoon fresh chives, chopped
• Salt and pepper to taste Salt and pepper to taste
• Crusty bread, for serving Crusty bread, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 40g (total), 25g (saturated)
• Carbohydrates: 2g (total), 0g (sugars)
• Protein: 20g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the escargot thoroughly under cold water to remove any grit or debris. Drain and set aside.
2. 2.
   In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
3. 3.
   Add the escargot to the skillet and cook for 5-7 minutes, stirring occasionally, until they are heated through.
4. 4.
   Stir in the chopped parsley, thyme leaves, and chives. Season with salt and pepper to taste.
5. 5.
   Continue cooking for an additional 2-3 minutes, allowing the flavors to meld together.
6. 6.
   Remove from heat and let the escargot rest in the herb butter sauce for a few minutes.
7. 7.
   Serve the Lumache alla Piemontese with crusty bread to soak up the delicious herb butter sauce.

Treat your ingredients with care...

• Escargot — Ensure that the escargot are thoroughly cleaned before cooking to remove any grit or debris. Rinse them under cold water and pat them dry with a paper towel before using.

Tips & Tricks

• If you can't find fresh escargot, you can use canned escargot as a substitute. Just make sure to drain and rinse them thoroughly before using.
• For an extra burst of flavor, add a splash of white wine to the herb butter sauce while cooking the escargot.
• Serve the Lumache alla Piemontese with a side of lemon wedges for a touch of acidity that complements the richness of the dish.
• If you prefer a spicier version, add a pinch of red pepper flakes to the herb butter sauce for a subtle kick.
• Experiment with different herbs in the sauce, such as tarragon or basil, to customize the flavors to your liking.

Serving advice

Serve the Lumache alla Piemontese as a main course, accompanied by a side of crusty bread to soak up the flavorful herb butter sauce. Garnish with fresh herbs for an added touch of freshness.

Presentation advice

Arrange the escargot in a shallow serving dish, drizzle the herb butter sauce over them, and sprinkle with additional chopped herbs for an attractive presentation. Serve with warm crusty bread on the side.