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RICETTE

BRUSCHETTA ESCARGOTS

Ingredients

• approx.10 Demetra escargots in brine

• 3 Demetra peeled tomatoes

• 4 Demetra Speciali Sicilia anchovy fillets

• 2 slices of bruschetta bread

• 1 shallot

• white wine

• vegetable stock

• salt and pepper

• Ligurian curly-leaf parsley to garnish

Preparation Instructions

Finely chop the shallot and sauté in a frying pan.

Add the escargots and after a couple of minutes, pour over the white wine and simmer until reduced

Once reduced, add a couple of dessertspoons of vegetable stock.

Season with salt and pepper to taste and a knob of butter.

Gently toast the two slices of bruschetta bread in the oven with a drizzle of olive oil. Once out of the oven, put on each bruschetta a few strips of peeled tomato, the escargots, the anchovy fillets and put back into the oven for a few minutes at 180°C.

Plate up an garnish with a drizzle of olive oil and curly-leaf parsley.

Preparation Instructions

Finely chop the shallot and sauté in a frying pan.

Add the escargots and after a couple of minutes, pour over the white wine and simmer until reduced

Once reduced, add a couple of dessertspoons of vegetable stock.

Season with salt and pepper to taste and a knob of butter.

Gently toast the two slices of bruschetta bread in the oven with a drizzle of olive oil. Once out of the oven, put on each bruschetta a few strips of peeled tomato, the escargots, the anchovy fillets and put back into the oven for a few minutes at 180°C.

Plate up an garnish with a drizzle of olive oil and curly-leaf parsley.

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