That classic is nothing less than Escargot. This celebrated French dish has been around for eons and millions have enjoyed it, but that doesn't mean there's not room for improvement! Chef Gorji of the great Dallas, Texas-area restaurant Canary by Gorji stopped by Tonia's Kitchen to talk about his new recipe for Escargot. Gorji, who wrote the new book Zing, told Tonia, in order to make a new version of a classic, you have to understand and appreciate the original!
Escargot
with pomodoro
Once
I had the traditional escargot in France, the meatiness and flavor of
the snails led me to think of using a tomato base rather than the
usual garlic and herbs.
Serves
4
1/2
cup (30g) sliced mushrooms
1
teaspoon (5ml) olive oil
1
teaspoon (4g) butter
40
pieces snails, drained
3/4
cup (180ml) pomodoro sauce
few
sprigs fresh basil leaves, julienned or torn, saving some for garnish
dash
cayenne pepper
2
tablespoons (28g) Gorgonzola cheese
crusty
bread
Cook
Time: about 3 to 4 minutes
Sauté
mushrooms with olive oil and butter on medium-high heat until soft,
then add snails.
Continue
cooking for another 10 seconds, stirring constantly. This gives a
nice sear to the snails.
Reduce
heat to low and add pomodoro, basil, cayenne and Gorgonzola and
continue cooking and mixing until the cheese has melted (about 1 or 2
minutes).
Serve
with bread of your choice.
