Lumache Alla Luna Recipe
Escargots sautéed with mushrooms, marinara, marsala wine and a touch of cream served in a puff pastry
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Ingredients
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Puff Pastry
Filling
Method
Puff Pastry Preparation
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Puff Pastry
Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into 4 squares.
- 3
Create the Shells
Place the puff pastry squares on a baking sheet lined with parchment paper. Beat the egg and brush it over the edges of the pastry squares to create a golden crust.
Filling Preparation
- 4
- 5
Add the Escargots
Add the escargots to the skillet and cook for another 2-3 minutes, stirring occasionally.
- 6
Incorporate Marsala Wine
Pour in the Marsala wine and let it simmer for 3-4 minutes until reduced by half.
- 7
Mix in Marinara and Cream
Stir in the marinara sauce and heavy cream. Cook for an additional 2-3 minutes until the mixture is heated through. Season with salt and black pepper to taste.
Assembly and Baking
- 8
Fill the Pastry Shells
Spoon the escargot filling into the puff pastry shells, filling them generously.
- 9
Bake the Pastry
Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown and puffed.
- 10
Garnish and Serve
Once baked, remove from the oven and let cool slightly. Garnish with chopped fresh parsley before serving.
