Eating Snails from the Garden – Part 2
Not to long ago I posted an article on eating snails from the garden, this is the second half of that article where you get delicious instructions on cooking them!
This recipe is based off of Gordon Ramsay’s Escargot salad recipe from the F Word. As lunatic as this seems, I’m excited about it and experimenting myself.
I’ve added a video at the end of this article of the whole snail catching, snail cooking process. You can find the cooking instructions about half way into the video.
- Smoked Pancetta (1-2 strips)
- Fresh Sage (nice handful)
- Fresh Parsley (small handful)
- Fresh Lemon Juice (as in squeezed out of a lemon)
- Olive Oil (1-2 tbsp)
- a nice spring mix salad (lightly dressed)
Cooking this dish is a snap. Boil enough water to cover your snails and dump them in to give them a bath. Let the snails boil for a couple of minutes and then take them off the range and strain them. Use Escargot tongs or any other small kitchen device (tweezers anyone?) to remove the snails from their shells.
Dice the Pancetta and fry until nice and crispy. Add fresh sage and snails and toss a bit then add some fresh parsley and olive oil, then toss a little more. Success! You have finished cooking your fresh, organic, free range snails!
Add snail mixture to a bed of fresh, lightly dressed salad and enjoy.
I can’t wait to try this recipe! I’ll let you know how it turns out when my snails are ready.