How to make it

  • Heat the butter in a large pan over high heat.
  • Stir in the garlic, onion and leek and cook for 1-2 minutes.
  • Add the escargot, the Pernod and the white wine and cook, stirring for 2-3 minutes.
  • Season to taste with salt and pepper and serve
  • Sprinkle generously with chopped parsley and top with the asiago cheese.
  • Place under the broiler for 1-2 minutes or until bubbly, if desired.
  • Lots of bread.

Reviews & Comments 1

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  • suestonebender 11 years ago
    The asiago cheese knocks this out of the park. Tantalizing combination of flavours. I'm anxious to try this.
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