French-Style Snails in White Wine
A classic French escargot dish cooked in white wine, with rich, creamy and garlicky flavor.
Ingredients
river snails (remove meat, stir-fry until fragrant, set aside)
6-8
lasagna sheets (blanch in hot water until cooked)
2
white wine
20 ml
butter
15 g
minced garlic
a pinch
butter (melt and stir-fry garlic until fragrant)
40 g
heavy cream
10 ml
Instructions
1
Preliminary Preparation
Heat a pan and stir-fry the snail meat until fragrant, then set aside. Prepare a pot of hot water to blanch the lasagna sheets until cooked, and arrange them in a plate. In a separate pot, melt the butter and stir-fry the minced garlic until fragrant.
2
Cooking and Plating
Add the snail meat and white wine, and let the alcohol evaporate. Add the butter and heavy cream. Place the mixture onto the plate, stuffing some inside the lasagna sheets, and drizzle the remaining white wine sauce around the plate before serving.
