Escargot!

Well, the prize goes to Ben for being the first Green Box member to order snails, a new addition to the Green Box order form. He has been kind enough to share some recipes with us, so if you are interested in trying something new, why not whip up one of these escargot recipes when you place your Green Box order this week? We love to hear what our members are doing with their Green Box produce, so send your tips and photos to us to info[@]greenbox.org.au

Jane.

ESCARGOT STUFFED MUSHROOMS 24 escargot White wine 1/4 c. Panchetta, cooked & finely chopped 24 lg. mushrooms 2 sticks butter 2/3 c. chopped garlic 1/2 c. chopped parsley 2 tbsp. Dijon mustard Dash Worcestershire sauce 1/3 c. finely chopped almonds 2 tsp. white pepper Simmer escargot in white wine for 30 seconds. Drain and set aside. Divide Panchetta among mushroom caps. Top with escargot. Combine remaining ingredients. Cover each escargot with mixture. Bake at 500 degrees for 10 minutes. Serve with French bread slices.

ESCARGOTS A LA FETTUCINI

24 (7 1/2 oz. can) very lg. sized escargots, drained

4 tbsp. butter
1-2 garlic cloves, minced
1/2 pt. heavy cream
1/2 c. grated Parmesan cheese
1 pkg. frozen peas
Salt and pepper
1 lb. fettucini

Drain escargots, melt butter in heavy saucepan and saute escargot and garlic for 3 minutes. Pour in heavy cream and simmer until mixture thickens slightly. Add grated cheese, peas and seasonings. Cook a few minutes longer until escargots and sauce are hot. Do not overcook.

While sauce is cooking place fettucini in a pot of boiling (salted) water. Cook 3-4 minutes. Drain pasta and mix with escargots sauce until pasta is well coated.