Elegant in appearance, this dish combines Escargot soaked in a decadent white wine sauce, cupped in a delicate Tenderflake® Patty Shell.
|1||(300g) Package Tenderflake® Patty Shells|
|3 tbsp||(45 mL) Butter|
|3||Cloves garlic, minced|
|2||(30 mL) White wine|
|1||(115g) Cans snails, drained|
|1 cup||(250 mL) Whipping cream|
|3 tbsp||(45 mL) Olivieri® Basil Pesto|
|1 tbsp||(15 mL) Chopped fresh parsley|
BAKE patty shells according to the package directions. Remove the centers and reserve.
HEAT butter in a large skillet over medium-high. Add garlic and cook for 30 seconds, add wine and continue to cook until the liquid reduces by half. Add snails, cream and pesto. Bring to a boil then reduce heat to medium-low and simmer for 3-4 minutes or until slightly thickened. Add parsley and remove from heat.
SPOON mixture evenly between patty shells and serve.
Suggestions: Serve with a garden salad.
Show More Comments
No Comments yet