Fire Pit Paella With Portuguese Sausage Crab And Escargot Food
ESCARGOT TRUFFIERE
Steps:
- Preheat oven to 400 degrees F. Slowly heat clarified butter in medium pan,. Stir in flour and cook for 2 or 3 minutes over moderate heat. Add tomato paste and slowly stir in wine. Add bouquet garni and simmer gently for 30 minutes.
- Add ham to sauce and season with salt and pepper. Add snails and simmer on low heat for 10 minutes; they will pop out of their shells. Mix in truffle.
- Remove snails and shells from sauce, and discard herbs sachet. Place snails in their shells and top with sauce. Bake 5 minutes, until sauce bubbles.
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