Recipes Escargots Bad Egart, cooked au gratin
Preparation of tomato sauce Sweat the chopped onion and garlic in warm olive oil. Wash, peel and dice the tomatoes, or add canned tomatoes. Flavor ...
Ingredients
- Ready-to-cook escargots 24
- Sauce Tomato- and onion sauce 50 g
- Garlic clove 1
- Olive oil 2 tbs
- San Marzano tomatoes 200 g
- Oregano 1 ts
- Cailletier olives 1 ts
- Capers 1 ts
- Fresh basil
- Salt and pepper
- Parmesan cheese, grated 50 g
- Goat cream cheese for scalloping 50 g
- Cranberry jam 25 g
- Herb butter Butter 100 g
- Herbs (parsley, chives, tarragon, chervil, thyme), finely chopped 3 tbs
- Shallot, finely chopped 4
- Garlic cloves, finely chopped 4
- Lemon juice
- Salt and pepper, freshly ground
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