Escargot And Truffle Penne Recipes

Steps:

• Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
• Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.
• Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.
• Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop.
• Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.

Steps:

• Preheat oven to 375 degrees. Mix ingredients 3-8 in a small bowl *reserve a 1/4 of mixture and mix with goat cheese*. Place Fillo shells on an oven proof cookie sheet. Place equal parts of butter/truffle mixture in the bottoms of shells and place one escargot in each. Top each escargot with the butter/truffle/goat cheese mixture. Bake in oven for 12-15 minutes or until golden brown. Remove from oven and drizzle with olive oil and sprinkle with salt. Enjoy!

Steps:

• Cook pasta in a large pot according to package instructions and drain. Return pasta to pot, removed from heat. Heat butter in a saucepan over medium-high heat. Add shallots and sauté for 4 minutes. Add escargot and coat with butter shallot mixture. Pour in wine, bring to a boil and reduce to a simmer over low-medium heat. Simmer until wine is reduced by half. Add cream. Cook for 3 minutes. Stir in truffle, truffle oil, salt and pepper. Remove from heat and fold in ½ cup parmesan. Pour sauce over pasta and stir. Turn on oven broiler. Spoon pasta into ramekins and top with parmesan. Broil until the parmesan melts and begins to slightly brown. Serve immediately.