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Bruschetta escargots

Bruschetta escargots

Name: Bruschetta escargots
Ingredients: 10 Snails al Naturale; 3 Peeled Plum Tomatoes; 4 Anchovy Fillets in Olive Oil "Speciali Di Sicilia"; 2 slices of bruschetta bread; 1 shallot; q.s. white wine; q.s. vegetable stock; q.s. salt and pepper; ligurian curly-leaf parsley to garnish

Author: APCI - Associazione Professionale Cuochi Italiani

Ingredients

10 Snails al Naturale
3 Peeled Plum Tomatoes
4 Anchovy Fillets in Olive Oil "Speciali Di Sicilia"
2 slices of bruschetta bread
1 shallot
q.s. white wine
q.s. vegetable stock
q.s. salt and pepper
ligurian curly-leaf parsley to garnish

Method

Finely chop the shallot and sauté in a frying pan.
Add the escargots and after a couple of minutes, pour over the white wine and simmer until reduced.
Once reduced, add a couple of dessertspoons of vegetable stock.
Season with salt and pepper to taste and a knob of butter.
Gently toast the two slices of bruschetta bread in the oven with a drizzle of olive oil.
Once out of the oven, put on each bruschetta a few strips of peeled tomato, the escargots, the anchovy fillets and put back into the oven for a few minutes at 180°C.
Plate up an garnish with a drizzle of olive oil and curly-leaf parsley.