Bruschetta escargots

Author: APCI - Associazione Professionale Cuochi Italiani

  1. 10 Snails al Naturale
  2. 3 Peeled Plum Tomatoes
  3. 4 Anchovy Fillets in Olive Oil "Speciali Di Sicilia"
  4. 2 Slices of bruschetta bread
  5. 1 Shallot
  6. q.s. White wine
  7. q.s. Vegetable stock
  8. q.s. Salt and pepper
  9. Ligurian curly-leaf parsley to garnish

  • 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.