Snails with Sauce Cargolade from Sud de France by Caroline Conran
Heat the olive oil in a sauté pan with the lardons. Add the onion, shallot and garlic and let them soften for 15 minutes until tender. Add the herbs, tomatoes and tomato purée, season with salt,...
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Ingredients
- cayenne pepper
- salt, pepper
- 200 ml water
- 150 ml white wine
- 1-2 tsp tomato purée
- 1 kg ripe red tomatoes, skinned, deseeded and chopped
- 5 sprigs of fennel, chopped
- 5 sprigs basil, chopped
- 5 sprigs parsley, chopped
- bunch of thyme
- 2 bay leaves
- 3 cloves garlic, chopped
- 100 g poitrine fumée or pancetta cut into lardons, or streaky bacon if in England
- 3-4 tbsp olive oil
- 1 medium onion, finely chopped
- 1 shallot, finely chopped
- 20-30 snails per person
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