Escargot, Brie and Basil Bundles with Port ReductionTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 20 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:243.7 kcal
Proteins:12.1 g
Fats:10 g
Carbohydrate:30.7 g
Fibers:2.7 g
Sugar:0.3 g
Cholesterol:42.1 mg
Sodium:148.5 mg
Calcium:155.2 mg
Energy:407 kcal
Proteins:20.2 g
Fats:16.7 g
Carbohydrate:51.2 g
Fibers:4.5 g
Sugar:0.5 g
Cholesterol:70.3 mg
Sodium:248 mg
Calcium:259.1 mg
SIMILAR RECIPES
Sautéed Petit-Gris Snails and Mashed New Potatoes with Garlic and Parsley Cream
Petit-Gris Snails with Parsley and Tomato Fondue
Preparing Live Snails
Snail Tarts
Escargots with Ceps and Reuilly Wine
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2
sheets of phyllo pastry
24
burgundy snails
fresh basil
4
french shallots
1
leek
50
ml
port
100
ml
chicken stock
100
ml
heavy cream
butter
METHOD
- Wash and finely chop the white part of the leek; cook in butter over low heat for five minutes.
- Cut the phyllo sheets in quarters; butter half of them and lay the remaining squares on top.
- In the center of each square place some of the cooled leek, six well-drained snails, a little fresh chopped basil and a piece of brie.
- Gather up the edges of the phyllo to form a bundle, repeating with the remaining packets.
Sauce and presentation
- Sauté the chopped shallots; add the Port and reduce.
- Add the chicken stock and cream; reduce again to the desired consistency.
- Place the bundles in a hot oven and cook until lightly browned – about 5 minutes - watching them closely.
- Place a bundle in the center of each plate with a ribbon of sauce around it.
- Garnish with edible flowers and fresh basil.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
