Ophelia’s Escargot with Wild Baby Artichokes and Heirloom Yellow Tomato Concasse in European Black Summer Truffle and Roasted Garlic Butter, Accompanied by Ciabatta Crisps and Shaved Tuscan Pecorino Romano.
Ingredients
Extra Virgin Olive Oil
4 oz. Medium Basil Fed Snails
4 oz. Wild Baby Artichokes (Blanched)
2 Heirloom Yellow Tomatoes Concasse (Seeds Removed)
1 Small Italian Black Summer Truffle
4 oz. Whole Butter
6 Whole Bulbs of Garlic
1/4 Cup Chopped Fresh Basil
1/4 Cup White Wine
4 oz. Tuscan Pecorino Romano Cheese
6 Thin Slices of Ciabatta Bread
1/4 Cup Chopped Parsley
Salt and Pepper To Taste
Directions
- For the Roasted Garlic: Cut the tops off of the garlic bulbs and place in baking dish. Pour in Olive Oil until it is half way up the side of the garlic bulbs. Bake at 350 degrees about 40 minutes or until the garlic is completely tender on the inside. Remove garlic bulbs and reserve the oil.
- For the Ciabatta Crisps: Place slices of bread on a baking sheet and brush with remaining roasted garlic olive oil. Sprinkle with 1/2 of the chopped parsley and bake at 350 degrees until crisp throughout.
- For the European Truffle and Roasted Garlic Butter: In a food processor place the black truffle, softened whole butter, and chopped basil. Then squeeze out the roasted garlic cloves into the mixer. Process until smooth. Chill.
- For the Escargot: Lightly saute snails in olive oil. Add baby artichokes and tomatoes concasse. Toss until heated throughout. De glaze pan with the white wine allowing the alcohol to cook out. Stir in chilled european truffle and roasted garlic butter to emulsify the sauce. Remove from heat immediately. Season with salt and pepper to taste. Serve with ciabatta crisps. Garnish with shaved pecorino romano cheese and remaining chopped parsley.
