Thinking beyond butter

So many people think of eating snails as synonymous as being served snails doused in butter, garlic and parsley. And while that is a perfectly fine way to enjoy them, it’s hardly the only way. I’ve posted a small recipe booklet on the site with a variety of dishes, and here is another one I recently discovered: pizza. Or pizzette, as they call it. I can’t recall whose recipe this is, but it is basic enough that I don’t mind borrowing it here to share.

 

Prep time: 1 Hour6a00e5547477bc88330133edd48e72970b-pi

Cook time: 30 Min

Ingredients

PIZZETTE DOUGH

Your favorite pizza dough

1 dash olive oil, extra virgin

1 dozen escargots

1/2 stick butter, unsalted

1/2 lemon, squeezed

1 bunch fresh parsley, chopped

1/2 c white wine

2 clove garlic, diced

PIZZETTE TOPPINGS

1 red onion, sliced into thin rings

1 bunch chopped spinach

1 c yellow cherry tomatoes, halved (any color is fine)

PIZZETTE SAUCE

1 c goat milk

1 pkg gorgonzola cheese

1 c lorraine cheese, shredded (can substitute with your favorite white cheese)

1/2 c white wine

1/2 stick butter, unsalted

1/2 lemon, squeezed

1 pinch pink salt (to taste) (any salt to substitute)

1 pinch white pepper (to taste) (any pepper to substitute)

1 dash fresh tarragon (to taste) (optional)

Directions

1 Make dough and leave to double rise

2 Rinse escargots and let drain.

3 Place all the escargot ingredients in a saucepan on a low heat, simmering for 20 minutes or until most of the liquid is absorbed. Reserve aside in clean bowl.

4 In same saucepan, place all sauce ingredients. Cook on low heat. Whisk, until cheese is evenly melted and mixed. Should yield a thick sauce, if not continue to cook uncovered, stirring frequently.

5 Next roll dough to person portions to personal taste, I prefer thin and crispy.

6 Sprinkle pizzettes with olive oil, place on cookie sheets. The desired thickness of dough will cause different cooking times. For this reason I would put the thin crusts on one cookie sheet and the thick on another.

7 Preheat oven to 325 degrees.

8 Decorate each pizzette by spooning sauce, then placing escargot and other pizzette toppings.

9 Place in oven. Remove after checking the underside of pizzette for completed cooking.

10 Optionally sprinkle with parmesan. Serve aside a frisee and garden green salad with balsamic or raspberry vinaigrette.

 

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