Provençal-Style Petit-Gris Escargots

Credit: Didier Loire
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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

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