Escargot Truffle Mini Bites Recipes

ESCARGOT & TRUFFLE MINI BITES

Escargot & Truffle Mini Bites image

If have never had the pleasure of trying escargot before, here is a darn right delicious easy recipe to start off with. Don't be afraid of snails, you will thoroughly enjoy these tasty lil' bites! Cooking with Love & Passion, sw :)

Provided by Sherri Williams @logansw

Number Of Ingredients 11

Ingredients

12 - mini athens fillo shells,thawed
12 - escargot-drained
5 tablespoon(s) unsalted butter, softened
1 small black summer truffle, chopped
2 tablespoon(s) italian parsley, chopped
- zest of 1/2 lemon
2 - garlic cloves, grated
1 - shallot, chopped
1 1/2 tablespoon(s) herb goat cheese
2 pinch(es) habanero sea salt
2 tablespoon(s) extra virgin olive oil

Steps:

Preheat oven to 375 degrees. Mix ingredients 3-8 in a small bowl *reserve a 1/4 of mixture and mix with goat cheese*. Place Fillo shells on an oven proof cookie sheet. Place equal parts of butter/truffle mixture in the bottoms of shells and place one escargot in each. Top each escargot with the butter/truffle/goat cheese mixture. Bake in oven for 12-15 minutes or until golden brown. Remove from oven and drizzle with olive oil and sprinkle with salt. Enjoy!

ESCARGOT AND TRUFFLE PENNE

ESCARGOT AND TRUFFLE PENNE image

Categories Pasta

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon butter
2 tablespoons chopped shallots
1 12 ounce can burgundy snails, can be bought at gourmet markets
1/2 cup white wine
1/2 cup cream
1 teaspoon chopped truffle or truffle pate
1 tablespoon truffle oil
Salt and pepper to taste
¾ cup freshly grated parmesan
13 ounce package of wheat penne pasta

Steps:

Cook pasta in a large pot according to package instructions and drain. Return pasta to pot, removed from heat. Heat butter in a saucepan over medium-high heat. Add shallots and sauté for 4 minutes. Add escargot and coat with butter shallot mixture. Pour in wine, bring to a boil and reduce to a simmer over low-medium heat. Simmer until wine is reduced by half. Add cream. Cook for 3 minutes. Stir in truffle, truffle oil, salt and pepper. Remove from heat and fold in ½ cup parmesan. Pour sauce over pasta and stir. Turn on oven broiler. Spoon pasta into ramekins and top with parmesan. Broil until the parmesan melts and begins to slightly brown. Serve immediately.

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