home *** CD-ROM | disk | FTP | other *** search
- From: reid@glacier.ARPA (Brian Reid)
- Newsgroups: mod.recipes
- Subject: RECIPE: Snail (uh, I mean Escargot) Pizza
- Date: 7 Dec 85 06:54:43 GMT
- Organization: DEC Western Research Laboratory, Palo Alto CA
- Approved: reid@glacier.ARPA
-
- Copyright (C) 1986 USENET Community Trust
- Permission to copy without fee all or part of this material is granted
- provided that the copies are not made or distributed for direct commercial
- advantage, the USENET copyright notice and the title of the newsgroup and
- its date appear, and notice is given that copying is by permission of
- the USENET Community Trust or the original contributor.
-
- .RH MOD.RECIPES-SOURCE SNAIL-PIZZA M "23 Nov 85" 1986
- .RZ "ESCARGOT AND CHANTERELLE PIZZA" "A pizza-like dish smothered in escargot and mushrooms"
- I was recently at a potluck party where everyone was asked to bring an
- interpretation of ``French pizza''\(emof what pizza would have tasted like
- if it had been invented in Rennes instead of in Naples. I concocted this
- dish for the occasion, and it was a success.
- If you aren't sure you like escargot, this is not the
- dish to experiment with!
- .IH "1 large pizza"
- .IG "1 recipe" "French bread dough"
- (Craig Claiborne's French bread recipe works well.)
- .IG "10 oz" "small French snails" "300 g"
- (The smaller the better. Burgundy snails taste best to me.)
- .IG "2 oz" "dried chanterelle mushrooms" "50 g"
- .IG "1.5 lbs." "raclette cheese" "700 g"
- (shredded).
- .IG "8 oz" "tomato sauce" "250 ml"
- .IG "2 cloves" "fresh garlic"
- .IG "2 Tbsp" "fresh parsley" "30 ml"
- .IG "1/2 lb" "butter" "220 g"
- .PH
- .SK 1
- Make the French Bread dough recipe at least 1 day beforehand
- if you can. Roll the dough out into the shape of a pizza, put
- it on a pizza pan,and set it aside. It will keep in the refrigerator
- overnight.
- .SK 2
- Preheat the oven to
- .TE 425 220 .
- Prepare the dried mushrooms according to published recipes (soak, wash,
- cut, resoak, wash, drain).
- .SK 3
- If the snails are too large (larger than a garlic clove), then cut them in
- pieces. Drain the snails well.
- Melt the butter in a baking dish, add the snails, crushed
- garlic,
- .AB "\(12 tsp" "2.5 ml"
- salt, and ground black pepper to taste.
- .SK 4
- Put the bread-dough pan on the top rack of the oven and the
- snails on the bottom rack of the oven, and cook them both
- in the preheated oven for 10 minutes. Take them out, and drain the cooking
- butter from the snails.
- .SK 5
- Spread the tomato sauce in an even
- layer on the bread, then sprinkle the Raclette cheese over it.
- Add the snails, and then the mushrooms. Sprinkle with fresh
- parmesan cheese, salt, and pepper.
- .SK 6
- Bake at
- .TE 425 220
- in the top rack for 12 minutes (bottom rack will burn the crust).
- .NX
- The first time I made this recipe I made it with morel mushrooms. Their
- flavor overwhelmed even the garlic snails. It was good, but it didn't have
- the balance I was looking for. Chanterelles seem to fit better.
- If you're unable to find or afford chanterelles, you can substitute
- Chinese straw mushrooms, which are available in cans wherever Chinese
- groceries are sold. European dried mushrooms seem always to have rocks and
- dirt in them; Asian dried mushrooms never do. I guess the Asians wash them
- better before they dry them. It's impossible to get
- .I all
- of the rocks out.
- .PP
- Raclette cheese is so much better than any other kind of cheese in this
- recipe that it is worth looking for.
- If you absolutely cannot get it, use fondue cheese or a Gruyere.
- .PP
- Raw butter also tastes more ``authentic'' in this recipe. What you really
- want to use is Normandy butter, but it's hard to get in North America.
- Alta Dena raw butter is available in California; it makes a noticeable
- difference in the flavor of the escargot. I don't know of any other states in
- which it is legal to buy raw butter.
- .SH RATING
- .I Difficulty:
- easy to moderate.
- .I Time:
- 30 minutes.
- .I Precision:
- approximate measurement OK.
- .WR
- Brian Reid
- DEC Western Research Laboratory, Palo Alto CA
- reid@decwrl.DEC.COM -or- {ihnp4,ucbvax,decvax,sun,pyramid}!decwrl!reid
-