Provençal-Style Petit-Gris Escargots
- 48 petit-gris snails
- 2 1/2 ounces carrots (70 g)
- 3 ounces onions (80 g)
- 2 ounces shallots (60 g)
- 1 bouquet garni (parsley stems, thyme and bay leaves)
- 3 cups white wine (75 cl)
- 3 cups water (75 cl)
- 3 1/2 ounces butter (100 g)
- 12 3/4 ounces crushed tomatoes (360 g)
- 4 1/4 ounces oven-dried tomatoes (120 g)
- 12 ribbons oven-dried tomatoes
- 12 parsley leaves, fried
- 12 croutons, the same size as the snail ramekins, browned in clarified butter
- 5 1/4 ounces escargot butter (150 g)
Step 1: Snails
Remove the snails’ epiphragm, the sort of shell covering the snail in its shell. Wash several times in water, and let soak for a few hours in salt. Wash once more.
Blanch for 5 minutes, drain and let cool. Shell and remove the cloaca, the intestine.
Cook in the white wine and water mixed with a mirepoix of carrots, onions, and shallots as well as the bouquet garni. Put in 1/4 ounce (8 g) of salt for each liter of liquid and cook for 4 hours.
Cool the snails in the cooking juice, then drain.
Step 2: Tomatoes
Wash the tomatoes and score the skin without touching the flesh. Peel, seed and remove the stem and insides, keeping only the flesh.
In a dish, season the tomato pieces with fleur de sel, freshly ground pepper, sugar and olive oil.
Heat a cast iron pot, and pour the mixture into it. As soon as the tomatoes start giving off their juice, put them in the oven. Bake for 2 hours, until the tomatoes are well stewed and the water has completely evaporated.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse