Caracoles Recipe
Escargot, garlic, olive oil, roasted red peppers in a white wine pesto sauce, served over grilled Italian bread
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Pesto Sauce
In a blender, combine the basil leaves, parmesan cheese, roasted red peppers, garlic, and olive oil. Blend until smooth. Add white wine and blend again until well mixed. Season with salt and black pepper to taste.
- 2
Cook the Escargot
In a skillet over medium heat, add the escargot and 2 tablespoons of the pesto sauce. Sauté for about 5 minutes until heated through.
- 3
Grill the Bread
Meanwhile, grill the slices of Italian bread until golden and crispy, about 2-3 minutes per side.
- 4
Assemble the Dish
On each slice of grilled bread, spoon some of the pesto sauce, followed by the sautéed escargot. Drizzle more pesto on top if desired.
- 5
Serve
Serve immediately while warm, garnished with additional basil leaves or parmesan cheese if desired.
