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Snail Cassoulet with Roquefort

This recipe is courtesy of La Fontaine de Bernn snail farm.

Ingredients

At a glance

Cuisine

Main Ingredient

Snails (Escargots)

Cooking Method

Difficulty Level

Tidings Eats

Sparkling Match

Serves

2

2 dozen Bernon snails

80g Roquefort cheese

3 Tbsp of 35% cream

Pepper

1/2 cup breadcrumbs, or more as needed

Method/Steps

1. Heat the snails over medium high heat with a little butter; add cream and half the Roquefort cheese. Once the mixture boils, place the snails in an ovenproof dish, season with pepper and crumble the rest of the Roquefort on top.

2. Sprinkle breadcrumbs over top. Place the dish under a broiler and bake for 2 minutes, or until nicely browned.

Wine and Spirits Match

Enjoy with a glass of Pinot Noir.