Ease of preparation rating: Easy.
Yield: 3-4 servings.
Ingredients:
1 large can jumbo escargots, rinsed
1 small bunch of green onions, chopped
3 tablespoons (45ml) butter
4 cloves garlic, minced
½ cup (120ml) red wine
½ cup (120ml) beef stock
½ cup (120ml) feta, crumbled
½ cup (120ml) gruyere cheese
2 tablespoons (30ml) fresh parsley, chopped
1 fresh baguette, sliced and lightly toasted
4 garlic cloves, crushed
¼ cup (60ml) olive oil
Method:
Melt butter in frying pan over medium-high heat.
Add onions and minced garlic, and cook for 1 minute.
Deglaze pan with red wine and cook for 2 minutes.
Add beef stock and reduce to desired thickness.
Add escargot and simmer for 1 minute.
Transfer the mixture to a baking dish.
Cover with gruyere cheese, and then feta.
Broil on high until cheese starts to melt and turn brown.
Remove from the oven and serve with lightly toasted sliced baguette.
Sprinkle with parsley and drizzle bread with garlic infused oil.
For garlic infused oil, bring crushed garlic cloves and olive oil to medium-high heat in small sauce pan and simmer for 3-4 minutes until garlic is slightly brown. Remove the garlic, and keep the oil.
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