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.

Related post “Rosemary” on Indonesia Eats:

12 COMMENTS

  1. OMG, you are killing me…escargot…I love them. I was searching hi and low for them when I was in Cannes, but all the restaurants I went didn't have that dish. I was puzzled because I was in France!!!Beautiful pictures and droolsome food, I am sure. 🙂

  2. OMG, you are killing me…escargot…I love them. I was searching hi and low for them when I was in Cannes, but all the restaurants I went didn’t have that dish. I was puzzled because I was in France!!!

    Beautiful pictures and droolsome food, I am sure. 🙂

  3. I just saw Escargot cooking in a M'sian TV show. It said the Escargot shell is more expensive than the meat!Yours look lovely!

  4. I just saw Escargot cooking in a M’sian TV show. It said the Escargot shell is more expensive than the meat!

    Yours look lovely!

  5. RM: Thank youLittle corner of mine: That is right, but As I remember while I was in Indonesia, snail is inexpensive and wildly live at people backyard, including my old house backyard

  6. RM: Thank you

    Little corner of mine: That is right, but As I remember while I was in Indonesia, snail is inexpensive and wildly live at people backyard, including my old house backyard

  7. Wow, I never thought of adding spices to escargo. For me, it’s always been a dish baked in butter+garlic. Now you just opened up my mind to a new dimension of possibilities

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