We present Escargots a l' Arta with tomato sauce
and Escargots a l' Arta with lemon and wine sauce

  • snail recipe

    Escargots a l' Arta with lemon and wine sauce

    • • 1/2 kilo (2lb) of Escargots a l' Arta (whole escargots with their shell or fillet Escargots a l' Arta)
    • • 4 glasses of white wine
    • • Olive oil
    • • 6 slices of lemon
    • • 1 garlic glove
    • • Sage
    • • 1/2 Glass of water or 1/2 glass of wine
    • • Salt, pepper


    Defrost the Escargots a l' Arta (with shell or fillet) Wash them and put them in a saucepan filled with water. Cook them on a law flame until the water comes to a boil. After that drain that water and put them in fresh boiled water with two glasses of wine and 3 lemon slices. Boil in medium heat for 20 minutes. In the meanwhile in another pan put the sliced onions with olive oil, sauté the onions and the garlic until the onions look clear. Add the boiled snails and sauté for a few minutes. Add the rest of the wine, the lemon slices, salt and pepper. Let them boil in low heat for 20 minutes. Add water if needed. When serve add sprinkle with sage. Goes well with rice or potatoes.