Escargots Bad Egart, cooked au gratin Escargots Bad Egart, cooked au gratin Escargots Bad Egart, cooked au gratin

Escargots Bad Egart, cooked au gratin

cooked au gratin with South Tyrolean goat cheese and refined with cranberry jam

30 Min
35 Min
Recipe for 4 people

Ready-to-cook escargots 24

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
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 with oregano, olives, capers, salt and pepper, and let simmer. When it is ready, season to taste with minced basil.

Preparation of herb butter
Soften the butter at room temperature and mix with the herbs and flavors.

Pour a ladle of tomato sauce into the center of a ceramic escargot pan to push the escargots into the recesses. Cover the escargots in herb butter, preheat the oven at 220 degrees and bake for ca. ten minutes, or cook au gratin in the salamander. As soon as the herb butter is scalloped, sprinkle the escargots with Parmesan cheese and scallop for two more minutes. Serve with white bread cubes.
Recipe by: Janett Platino - Restaurant Bad Egart / Onkel Taa
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