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Roman Escargots HT HD Italian 70mins Serves 4 Hot Fish Vegetables Herbs Hors d'oeuvre Appetizer Starter Gluten Wheat Dairy Free Eggless Italy EuropeIngredients 1 x 200g/7oz tin Snails 1 Garlic Clove, crushed 4 Anchovy Fillets, chopped 2 tbsp Oil Chilli Powder 225g/8oz Tomatoes 2 teasp Freshly chopped Mint Salt and Black Pepper Instructions 1. Drain the snails and reserve. Crush the garlic and anchovies in mortar. Heat the oil in a saucepan, add garlic paste and fry till golden and mushy. Add a pinch of chili powder. 2. Blanch, peel and chop the tomatoes and add to the pan. Cook gently for 20-30 minutes, stirring occasionally, till the mixture thickens. 3. Add the mint and snails to the pan, cover and cook over a moderate heat for 20 minutes. Taste and adjust the seasoning, then serve in escargot dishes.
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