1 small can escargot (drained),
3 tablespoons butter,
1 tablespoon minced garlic, lots of chopped parsley, 50 ml. white wine, 30 ml. Pernod, 1 tbsp. chopped onion, 1 tbsp. chopped leek,
salt and pepper to taste,
1/4 cup grated asiago cheese.
Recipe: Heat the butter in a large pan over high heat. Stir in the garlic, onion and leek and cook for 1-2 minutes. Add the escargot, the Pernod and the white wine and cook, stirring for 2-3 minutes. Season to taste with salt and pepper and serve in escargot dishes. Sprinkle generously with chopped parsley and top with the asiago cheese. Place under the broiler for 1-2 minutes or until bubbly, if desired. Cooking tip: If you don't have the special escargot dishes, you can serve it in mushroom cups that have been cooked in the same butter for the snails.
