– recipe courtesy of Lake House Restaurant, Vineland
Escargot with Crispy Prosciutto
1 sheet puff pastry
1 egg, beaten
2 dozen large escargots
2 oz Prosciutto, julienned
½ tbsp chopped garlic
2 oz white wine
250 mL heavy cream
¼ cup diced tomatoes
1 tbsp red onion, minced
1 tbsp butter
Salt and pepper
For puff pastry case, preheat oven to 375°F. Roll out sheet of pastry and cut in half. Brush both halves with egg wash and then layer one on top of the other. Cut out desired shape of bowl, by cutting through first layer of pastry. Bake in oven for approximately 15 minutes or until pastry is golden brown and light (weight). For escargot, heat a small amount of vegetable oil in a frying pan. Once hot, add prosciutto and sear until crisp. Add escargots and chopped garlic. Deglaze pan with white wine and add heavy cream. Let cream reduce by half and then add tomatoes and onions. Finish with salt, pepper and butter and serve in puff pastry case.