Sous Vide Italian Escargot
A creative Italian take on the classic French dish, utilizing sous vide technology for a tender and flavorful experience.
Ingredients
- ●12 snails (escargot)fresh or frozen and thawed
- ●1 sous vide baglarge enough to hold snails
- ●3 cloves garlicminced
- ●2 tbsp light olive oilfor pan-frying garlic
- ●1/4 cup white winedry, for marinade
- ●1 tsp italian seasoningdried herbs (e.g., thyme, rosemary)
- ●1/4 cup parmesan cheesegrated, for garnish
Instructions
- 1
1. Preheat sous vide water bath to 180°F (82°C).
- 2
2. Rinse snails and pat dry with paper towels.
- 3
3. In a small pan, heat light olive oil over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
- 4
4. In a separate bowl, whisk together white wine, italian seasoning, and a pinch of salt.
- 5
5. Place snails in the sous vide bag, add garlic-infused oil, and pour marinade over the snails.
- 6
6. Seal the sous vide bag and cook for 2 hours in the preheated water bath.
- 7
7. Remove snails from the sous vide bag and pan-fry in a hot skillet with a small amount of oil until golden brown.
- 8
8. Serve snails hot, garnished with grated parmesan cheese.