Escargot Sombreros in Saffron Cream Sauce Recipe

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Escargot Sombreros in Saffron Cream Sauce
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Ingredients
30
Count
Nutrition
1133
Calories
Total time
700
Minutes
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Ingredients:

Directions:

  1. Cilantro Pesto: Grind all the ingred together in a blender or a food processor fitted with a steel blade until it becomes a paste.
  2. Pasta: Cut zest off of 2 lemons using a zester or veggie peeler and chop fine. Juice all 4 lemons and combine with the saffron and zest in a small saucepan. Reduce by half and allow to cool.
  3. Place the flours in a mixing bowl of a mixer with a dough hook and add the eggs and egg yolks, along with the cooled lemon mixture. Knead for several minutes, until the dough is smooth and elastic, then add the oil. If it seems crumbly and dry, add an additional egg yolk, and if too sticky, add flour. Allow the dough to sit, covered with plastic wrap, for a few hours before rolling.
  4. Filling: Marinate the snails in the white wine for 1 hour. Combine the cheese, cilantro pesto, and egg yolk and place in a pastry bag. Set aside.
  5. Sombreros: Roll out sheets of pasta through a pasta machine until it is set on the thinnest setting. Cut the sheets with 3inch round crinkle cutters. Place a snail and 1t of the filling on one side of the circle, brush the edges with the beaten egg, fold, and seal. Pull the sides of the edge together to form a brim shape. Set aside until ready to cook.
  6. Sauce: Saute the shallot and garlic in butter for several minutes over medium heat. Add the fish sotk and white wine and cook over high heat until reduced by half. Add the heavy cream, basil, and saffron and simmer for 15 minutes. Adjust seasoning.
  7. Serve: Cook the sombreros in a large amount of boiling salted water for 2 minutes, then drain. Ladle the saffron sauce onto plates, reserving a little. Toss the reserved sauce with the dried tomatoes, olives, and sombrerros. Pipe Red Chili Paint (Red Chili Paint) on each plate and arrange 5 escargot sombreros in the center. Serve Cumin Seed and Pepper Toasts (Cumin Seed and Pepper Toasts) with the sombreros.
  8. Note: Everything up to the final assemble of this dish can be done in advance. The sombreros can be made up to 6 hours in advance, as can the sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1133.42 Kcal (4745 kJ)
Calories from fat 430.13 Kcal
% Daily Value*
Total Fat 47.79g 74%
Cholesterol 430.31mg 143%
Sodium 807.2mg 34%
Potassium 599.01mg 13%
Total Carbs 119.77g 40%
Sugars 3.54g 14%
Dietary Fiber 7.62g 30%
Protein 40.66g 81%
Vitamin C 37mg 62%
Vitamin A 0.2mg 6%
Iron 5.6mg 31%
Calcium 335.7mg 34%
Amount Per 100 g
Calories 178.53 Kcal (747 kJ)
Calories from fat 67.75 Kcal
% Daily Value*
Total Fat 7.53g 74%
Cholesterol 67.78mg 143%
Sodium 127.14mg 34%
Potassium 94.35mg 13%
Total Carbs 18.87g 40%
Sugars 0.56g 14%
Dietary Fiber 1.2g 30%
Protein 6.4g 81%
Vitamin C 5.8mg 62%
Iron 0.9mg 31%
Calcium 52.9mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.9
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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