Here’s a delectable appetizer and a flavorful pasta dish that is easy to put together using our featured products.

Ingredients

Escargot dish

Escargot snail meat
Snail shells
2 shallots, chopped
2 cloves garlic
Isigny French butter
Salt and pepper
Parsley for garnish

Pasta dish

150 g frozen porcini mushrooms
4 frozen artichoke bottoms, cooked and sliced
Delverde spaghetti, cooked
2 tbsp extra virgin olive oil
1 cup vegetable stock
2 shallots, diced
2 tbsp tomato paste
4 tbsp parsley, chopped
2 cloves garlic, chopped
Parmesan cheese, grated
Salt and ground black pepper

Directions

For the escargot dish:

Place the escargots in snail shells.
Mix chopped two pieces of shallots and 2 cloves of garlic. Sprinkle with a little parsley. Add butter and season with salt and pepper.
Top the mixture in the snails and heat in the oven until the butter melts.

For the pasta:

Immerse the porcini mushrooms in a saucepan of slightly salted boiling water (a pinch of salt) and cook for 30 seconds after resuming simmering.
Drain and set aside the stock.
Cook the artichoke bottoms in the microwave with half a glass of water, covered, for 10 minutes.
Chop the mushrooms then the artichokes once cooked.
Heat olive oil in a large pan over medium heat.
Sauté the shallots until soft, add garlic then cook for one more minute.
Add the chopped porcini mushrooms and the sliced artichoke bottoms.
Cook for 2 -3 minutes, stirring occasionally.
Add the reserved porcini stock and the vegetable stock.
Add the tomato paste and continue to stir.
Slightly reduce the heat and simmer until sauce begins to thicken a bit.
Mix the sauce with the pasta.
Add the chopped parsley and season with salt and ground pepper.
Serve with the escargot dish.