Escargot Antonio Recipe
Chef's speciality, shallots, cremini mushrooms, roasted red peppers, garlic, herbs and fresh tomato cream sauce.
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Ingredients
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Main Ingredients
Cream Sauce Ingredients
Method
Preparation
- 1
Prepare Ingredients
Finely chop the shallots, cremini mushrooms, roasted red peppers, garlic, and fresh herbs. Dice the fresh tomatoes and set aside.
- 2
Prepare Escargot
If using canned escargot, rinse them under cold water and drain. If using fresh escargot, ensure they are cleaned and purged according to your local food safety guidelines.
Cooking
- 3
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped shallots and garlic. Sauté until translucent, about 2-3 minutes.
- 4
Add Mushrooms and Peppers
Add the chopped cremini mushrooms and roasted red peppers. Cook for an additional 5-7 minutes until mushrooms are soft.
- 5
Incorporate Fresh Tomatoes
Stir in the diced fresh tomatoes and cook for another 3-4 minutes until the tomatoes start to break down.
- 6
Make the Cream Sauce
Pour in the heavy cream, and season with salt and black pepper. Let the mixture simmer for about 5 minutes, stirring occasionally.
- 7
Add Escargot
Gently fold in the escargot and fresh herbs into the sauce. Cook for an additional 2-3 minutes until heated through.
Serving
- 8
Plate and Serve
Spoon the escargot mixture onto serving plates, making sure to include plenty of the creamy sauce. Garnish with additional fresh herbs if desired.
