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Garlic Butter Romanzini Snails
After tasting this recipe you will never see snails in the same way again. The combination of butter and garlic makes for a sauce which has an incredible flavor that is also enhanced with herbs and white wine. Your snails will taste so good that you will want to make this recipe again as soon as possible.
12 to 16 sterilized escargot shells
1 small garlic clove
3/8 teaspoon table salt
1 stick (1/2 cup) unsalted butter
1 1/2 teaspoons finely minced shallot
1 tablespoon finely chopped fresh flat-leaf parsley
1/4 teaspoon black pepper
1 tablespoon dry white wine
About 2 cups kosher salt (for stabilizing snail shells)
Accompaniment: French bread
Put oven rack in middle position and preheat oven to 450°F
Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt.
Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper in a small bowl with an electric mixer until combined well.Beat in wine until combined well.
Divide half of garlic butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter. Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.
Bake snails until butter is melted and sizzling, 4 to 6 minutes.Serve immediately.