Escargot de Roma
From elgourmand 14 years ago
- 30 minutes to make
- Serves 4
In modern times the French have done more than anyone else to popularize escargot as food (escargot is French for snail, sliming around eating your lattice or on your plate, tis still escargot). Archeologist have found evidence that man was cooking and eating snails in prehistoric times but the first record of man raising snails for food was early Roam. Read more Pliny the elder says that Romans considered snails food for the elite and raised them in "cochlear" gardens. He also says that Roman Legionnaires carried snails all over the empire to raise as a special treat. This and the fact that the recipe calls for pasta gives rise to the recipe’s name. I must confess that most of my Samoan family will not eat escargot and the suggestion has been made that I could make this using shrimp or cubs of ham. I suppose that would work. I have considered adding garum or liquamen (the Roman type of fermented fish sauce) to this but haven’t tried that yet. This serves 4. See less
Ingredients
- • 1-2 cans prepared escargot, usually 24 count., up to you. shopping list
- • ½ stick butter. shopping list
- • 2 – 4 cloves garlic, fine chopped. This to taste. shopping list
- • ½ stalk celery, course strings removed and chopped. shopping list
- • 2 – 3 large ripe olives, chopped shopping list
- • A pinch or two of italian seasoning, to taste. shopping list
- • salt and fresh ground pepper to taste. shopping list
- • A shot of dry white wine, to taste. shopping list
- • 8 fresh eggs cooked your way, 2 per person. shopping list
- • A big handful of cooked pasta, more or less as you like and I use fettuccine but almost any pasta will work. shopping list
- • A bit or a lot of sour cream or even cottage cheese for topping. shopping list
How to make it
- 1. In a large cast iron skillet heat the butter and add the garlic and celery.
- 2. Cook until the celery is soft and add the escargot, Italian seasoning and wine, reduce the heat to cook slowly so flavors combine, about ten minutes.
- 3. While this is going on start your eggs cooking. I get two egg pans working and cook the eggs 2 at a time to order and make a nice presentation.
- 4. It’s time to add the pasta, salt and pepper and olives and heat through. Do not over-cook, just heat through and mix together.
- 5. Portion out on the plates and put three or four dabs of sour cream or cottage cheese on top then set the eggs on top and fanito.
- Maybe a sprinkle or a sprig of parsley for looks.
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