Anthony Bourdain's Escargots Aux Noix Recipe | Back to Bourdain E43

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide similar texture and flavor.

grated cheese

🥗Healthier: nut nutritional yeast

💰Cheaper: parmesan

Nutritional yeast is a dairy-free alternative.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds flavor without alcohol.

Strain the snails to get rid of the juice, which has a repulsive smell.

Thinly slice Swiss chard leaves by rolling them up and cutting them into chiffonade.

Slice collard greens into similar sized shapes as Swiss chard.

Pulse 2 ounces of shelled walnuts in a food processor until fine.

Add breadcrumbs to the walnuts and pulse together until combined.

In a medium saucepan, bring 1 cup of white wine to a boil.

Blanch 5 ounces of spinach in the boiling wine for 1-2 minutes until bright green, then transfer to an ice bath.

Drain the snails after cooking for 2-3 minutes, ensuring they stay tender.

Squeeze excess water out of the spinach using a towel, then finely slice it.

In a saucepan over medium heat, cook 3 ounces of small cubed bacon with a little water until the fat renders, adding butter if needed.

Add the drained snails to the bacon and cook over medium-high heat for 5-10 minutes, being careful not to overcook.

Add 2 thinly sliced garlic cloves and 2 cups of chicken stock, bringing it to a simmer and cooking low and slow for about 20 minutes.

After 20 minutes, add the chopped spinach, Swiss chard, and collard greens to the mixture and cook until wilted for about 5 minutes.

Add the breadcrumb and walnut mixture to the pan, reserving some for topping later.

Scoop the mixture into a ramekin, smoothing it out, and top with the reserved breadcrumb mixture.

Drizzle with walnut oil and place under the broiler, watching carefully to avoid burning the breadcrumbs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens