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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 tomato sauce

    • • 1/2 kilo (2lb) of Escargots a l' Arta (frozen whole escargots with their shell or fillets Escargots a l' Arta )
    • • 1-2 onions (big onions)
    • • 1-2 garlic gloves
    • • One tablespoon of tomato puree (or a 1/2 can of tomato sauce)
    • • 2 bay leaves
    • • Olive oil
    • • 1/2 Glass of water or 1/2 glass of wine
    • • Salt, pepper
    • • Chili pepper (optional)

    Preperation

    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. Then drain the water and at another saucepan boil some water and put them back in the hot water when it's ready. When the snails start to come out from the shell raise the flame and let them boiling for 30 mins. In the meanwhile in another pan put the sliced onions with olive oil, sauté the onions and the garlic and when the onions are almost clear add the tomato sauce and stir. After that add the water or the wine, salt, peppers and bay leaves and let it boil in medium fire until the onions are half done. When the sauce reaches a good density add the escargots and boil for another 20-30min. Add water if needed. Goes well with rice or potatoes.