Leonese-style Escargot

Ingredients

In this adaptation, the Italian Lumache alla Romana is transformed into a Leonese-style dish by incorporating local Leonese ingredients and flavors. The traditional Italian herbs and spices are replaced with Leonese herbs such as thyme and rosemary, and the sauce is enhanced with the addition of local Leonese wine. These changes infuse the dish with the distinct flavors and aromas of Leonese cuisine, creating a unique and delicious culinary experience. We alse have the original recipe for Lumache alla Romana, so you can check it out.

• 24 large escargot 24 large escargot
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 1 carrot, finely chopped 1 carrot, finely chopped
• 1 celery stalk, finely chopped 1 celery stalk, finely chopped
• 1 cup Leonese red wine (240ml) 1 cup Leonese red wine (240ml)
• 1 cup chicken broth (240ml) 1 cup chicken broth (240ml)
• 2 tablespoons tomato paste (30g) 2 tablespoons tomato paste (30g)
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• 2 sprigs fresh rosemary 2 sprigs fresh rosemary
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat.
3. 3.
   Add the minced garlic, chopped onion, carrot, and celery to the skillet. Sauté until the vegetables are softened and lightly browned.
4. 4.
   Add the escargot to the skillet and cook for 2-3 minutes, stirring occasionally.
5. 5.
   Pour in the Leonese red wine and chicken broth. Stir in the tomato paste until well combined.
6. 6.
   Add the fresh thyme and rosemary sprigs to the skillet. Season with salt and pepper to taste.
7. 7.
   Transfer the mixture to an oven-safe dish and cover with aluminum foil.
8. 8.
   Bake in the preheated oven for 20-25 minutes, or until the escargot are tender and the sauce has thickened.
9. 9.
   Remove from the oven and discard the thyme and rosemary sprigs.
10. 10.
    Serve the Leonese-style Escargot hot with crusty bread to soak up the flavorful sauce.

Treat your ingredients with care...

• Escargot — Ensure that the escargot are thoroughly cleaned and cooked according to package instructions before using them in the recipe.

Tips & Tricks

• If you can't find fresh escargot, you can use canned escargot as a substitute.
• For an extra burst of flavor, add a splash of fresh lemon juice to the sauce before baking.
• Serve the Leonese-style Escargot with a side of roasted potatoes for a complete and satisfying meal.
• If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce.
• Don't forget to provide escargot forks or small skewers for easy extraction of the escargot from their shells.

Serving advice

Serve the Leonese-style Escargot as an appetizer or main course. Place the escargot on a platter and pour the sauce over them. Garnish with fresh herbs such as parsley or chives for an added touch of freshness.

Presentation advice

For an elegant presentation, arrange the escargot shells on individual serving plates and place a cooked escargot in each shell. Drizzle the sauce over the escargot and garnish with a sprig of fresh thyme or rosemary. Serve with crusty bread on the side.