Snails In The Hot House

Appetizer for Four    Prep and cook time 15 mins.

Ingredients:
1/4 cup fresh onion chopped
Large clove of garlic finely chopped
3 Tbsp. olive oil
Pinch of salt
1/4 cup of red wine
1/4 lb. canned escargot [ 115 grams]
4 Fresh very ripe Hot House tomatoes medium sized
Pinch of cayenne
1 Tbsp. fresh parsley chopped
1/4 cup bread crumbs
1 Tbsp. grated parmesan cheese
4 Tbsp. grated Asiago cheese
 8 fresh basil leaves bunched and finely sliced

Method:
In a sauté pan on medium heat add 1 tbsp. of olive oil along with the onions. Sauté the onions until tender then add the garlic and a pinch of salt. Spoon out the inside of the tomatoes and discard the juice and the seeds. Chop the remainder of the tomato core and add to the sauté pan along with the red wine, escargots and juice and a pinch of cayenne. Simmer for 7 mins. until sauce reduces.and thickens. Stir in the bread crumbs and add the fresh parsley and parmesan. Stuff the mixture into the tomatoes and place in a small round dish closely together.  Grate 1 tbsp. of Asiago cheese over each tomato.  Cover with paper towel and microwave for 5- 6 minutes. Drizzle the remaining 2 tbsp. of olive oil over top of the tomatoes and garnish with the fresh basil.

Special Notes:
We used a can of French escargot which are superb in taste as well as in cost. The Indonesian escargot are also very tasty and good  value for the budget.

Another original mouth-watering recipe From Kosta the Fishmonger ... for you to savour!

We welcome your feedback or questions at kostaz@telus.net or do stop by the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market, North Vancouver.