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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  Europe




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





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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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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