1 small can escargot, drained,
4 garlic cloves, chopped, 1 tablespoon butter,
2 tablespoons extra virgin olive oil,
1 teaspoon turmeric, 50 ml. dry white wine, 1 pinch fresh thyme, 1 teaspoon chopped parsley, 1 teaspoon lemon juice, 2 teaspoon grated Parmesan cheese, salt and pepper to taste.
Recipe: Heat the olive oil and butter in a pan and saute the chopped garlic until soft, about 2 minutes. Add the escargot, turmeric, lemon juice, thyme and parsley, and saute until the escargot is heated through, about 2 minutes. Deglaze with the white wine and season to taste with salt and pepper. Serve the escargot and sprinkle on top with some more chopped parsley and the grated Parmesan cheese. This appetizer goes well with warm crusty Italian bread. See, also, my other escargot recipe Escargot Bourguignonne.
