Basque snails

Basque snails

Escargots à la basque

By
From
Luke Nguyen's France
Serves
4
Photographer
Alan Benson

The food offerings in the south of France constantly impressed me. I really enjoyed the Mediterranean flavours and the regular use of olive oil. This recipe is a great example of classic Basque cooking.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1 red onion, chopped
3 garlic cloves
200g speck, chopped, (see glossary)
80g prosciutto, chopped
2 thyme sprigs
1 large red chilli, chopped
2 large yellow chillies, chopped
250ml rose
125g chopped tomatoes
1 small handful roughly chopped dill
1 small handful roughly chopped flat-leaf parsley
1 lemon, zested
2 saffron threads
500g tinned snails, drained
fresh herbs, to garnish
olive bread, to serve

Method

  1. Heat the olive oil in a saucepan over medium heat. Add the onion, garlic, speck and prosciutto. Cook, stirring, for 5 minutes, or until aromatic. Add the thyme and chillies and stir until the chilli has softened slightly.
  2. Stir in the wine, then the tomato, dill, parsley, lemon zest and saffron until well combined. Add the snails and bring to a simmer, then cover and simmer for about 30 minutes.
  3. Garnish with fresh herbs and serve with olive bread.
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