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Add a photoServings: 8
Ingredients
- 36 x Canned snails (liquid removed, juice reserved) finely minced
- 1/2 c. Dry white wine
- 1/2 c. Chopped parsley
- 4 x Anchovies, pureed
- 1 Tbsp. Grated lemon peel
- 1/4 lb 1/4"-thick pancetta slices cut into 1/8-inch dice
- 2 Tbsp. Extra virgin olive oil
- 1/2 c. Finely minced walnuts
- 2 Tbsp. Armagnac Salt & freshly grnd pepper
- 8 slc French bread
- 3 Tbsp. Extra virgin olive oil
- 2 x Garlic cloves, halved
Directions
- Boil reserved snail juices and wine in heavy small saucepan till reduced to 2 Tbsp.. Chop parsley, anchovies, garlic and lemon peel together to mix. Combine with snails. (Can be prepared 1 day ahead; chill snail mix and wine reduction separately.) Cook pancetta in heavy large skillet over medium heat till golden, stirring frequently. Transfer pancetta to plate using slotted spoon. Add in oil to skillet and heat. Add in walnuts and stir till browned, about 4 min. Add in snail mix; stir till warm. Return pancetta to skillet. Pour in Armagnac and boil till evaporated. Add in wine reduction and heat. Season with salt and pepper.
- Spoon mix over croutons and serve immediately. GARLIC CROUTONS: Brush both sides of bread with oil. Heat heavy skillet over medium heat. Add in bread and brown on both sides. Rub both sides of bread with cut side of garlic. Serve hot.
- Note: Recipe works best with French bread slices which are 1/3-inch thick.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 8 servings | |
| Calories 296 | |
| Calories from Fat 103 | 35% |
| Total Fat 11.79g | 15% |
| Saturated Fat 1.69g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 419mg | 17% |
| Potassium 135mg | 4% |
| Total Carbs 37.54g | 10% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.91g | 1% |
| Protein 8.19g | 13% |
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