Baked Rosemary Escargot Recipe

While I was in Indonesia, it was pretty popular with sate bekicot (snail satay or sate) or keripik bekicot (snail’s crackers). I was tempted to play around with my rosemary and added into my escargot a. k. a snail.

 

Ingredients:

1 can escargot, drained (30-40 count)
2 shallots, minced
3 cloves garlic, minced
1/4 cup butter, melted
1/4 cup grapeseed oil
1 tbsp fresh chopped rosemary
1/4 tsp ground sage
Italian seasoning breadcrumbs ready to use
salt and pepper to season
mozzarella cheese, grated

Directions:
1. Preheat the oven to 350 degrees F.
2. Rinse escargot in a colander in order to remove any sand and set aside.
3. Combine all ingredients, except cheese.
4. Place escargot mixture on escargot baking dishes. Bake for 12 – 15 minutes.

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About the Author

An Indonesian born who lives in Winnipeg, Canada for more than a decade and decided to move a bit west. Edmonton is now where she is based on. Indonesia Eats is a memoir of her homeland.