Escargots De Montpellier

Yields:	8 servings
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	Preparation	25 minutes
	Cooking	15 minutes
	Ready In	40 minutes

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Ingredients

36	each	snails	canned, (drained, juice reserved), finely chopped
1/2	cup	white wine	dry
1/2	cup	parsley leaves	minced
4	each	anchovies	pureed
1	tablespoon	lemon zest	grated
1/4	pound	pancetta	slices, 1/4 inch thick, cut into 1/8inch dice
2	tablespoons	olive oil
1/2	cup	walnuts	finely chopped
2	tablespoons	armagnac
1	x	salt and black pepper	freshly ground

Garlic croutons
8	slices	french bread
3	tablespoons	olive oil
2	each	garlic cloves	halved

Directions

Boil reserved snail juices and wine in heavy small saucepan until reduced to 2 tablespoons.

Chop parsley, anchovies, garlic and lemon peel together to mix.

Combine with snails.

(Can be prepared 1 day ahead; refrigerate snail mixture and wine reduction separately.)

Cook pancetta in heavy large skillet over medium heat until golden brown, stirring frequently.

Transfer pancetta to plate using slotted spoon.

Add oil to skillet and heat.

Add walnuts and stir until browned, about 4 minutes.

Add snail mixture; stir until hot.

Return pancetta to skillet.

Pour in Armagnac and boil until evaporated.

Add wine reduction and heat.

Season with salt and pepper.

Spoon mixture over croutons and serve immediately.

GARLIC CROUTONS: Brush both sides of bread with oil.

Heat heavy skillet over medium heat.

Add bread and brown on both sides.

Rub both sides of bread with cut side of garlic.

Serve warm.

Note: Recipe worksbest with French bread slices that are 1/3-inch thick.

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Member Review

Tortellini And Spinach Stew

Very quick and yummy. Good use for leftover cooked spinach and homemade chicken stock! I added some garbanzo beans too, and it came out almost like a minestrone. ( I would add more stock next time, though.)