1 small can escargot, drained,
4 garlic cloves, chopped,
1 tablespoon butter,
2 tablespoons extra virgin olive oil,
1 teaspoon turmeric,
50 ml. dry white wine,
1 pinch fresh thyme,
1 teaspoon chopped parsley,
1 teaspoon lemon juice,
2 teaspoons grated Parmesan cheese,
salt and pepper to taste.
1. Heat the olive oil and butter in a pan and saute the chopped garlic until soft, about 2 minutes.
2. Add the escargot, turmeric, lemon juice, thyme and parsley, and saute until the escargot is heated through, about 2 minutes.
3. Deglaze with the white wine and season to taste with salt and pepper.
4. Serve the escargot and sprinkle on top with some more chopped parsley and the grated Parmesan cheese.
This appetizer goes well with warm crusty Italian bread for dipping. See, also, my other escargot recipe Escargot Bourguignonne.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.