September has always been a busy month for me. Birthdays, weddings, back to school, back to work; it doesn’t stop. I’ve been noticing that the quick and easy meals seem to be my obvious go to. But not today.
I want to take things slow, take my time and enjoy things a little bit longer. And if there’s one creature who knows all about the art of being slow, it’s definitely the snail (well… sloths too… but I couldn’t find any canned sloth meat at the super market, oddly enough).
Ingredients (yields 4)
- 200 mL can of large snails (usually contains 24)
- 1 shallot, minced
- 4 cloves of garlic, minced
- 2 Tbsp of extra virgin olive oil
- 1 ½ cup of white wine
- ½ cup of heavy cream
- 1 tomato, diced
- 2 slices of prosciutto, thinly sliced
- 2 Tbsp of fresh basil, thinly sliced
- Salt & pepper
Directions: Preheat oven to 350ᴼF. In a large skillet on medium-high, fry prosciutto slices for 5 minutes on each side or until crispy. Set aside and cut into thin slices once cooled. Reduce heat to medium; add shallot, garlic and olive oil. Cook until shallot has softened. On high heat, deglaze skillet by adding the white wine and bringing it to a boil for 2-3 minutes. Add heavy cream and tomato. Simmer for 5 minutes and then crush the tomato pieces with the back of a wooden spoon. Add salt & pepper to taste.
Plate the snails in 4 escargot dishes (one dish usually holds 6 snails), add one big spoonful of the creamy white wine sauce on top and bake in the oven for 10 minutes. When ready to serve, garnish with prosciutto and basil. Serve with crusty bread to dip!
I paired this recipe with “We used to wait” from Montreal’s own Arcade Fire who have a little something to say about taking things slow. Enjoy!