FLAT PARSLEY RECIPES

Name: Escargots in Garlic and Parsley Butter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3 servings
Ingredients: 3 tablespoons butter; 4 ounces finely minced shallots; 36 wild Burgundy snails, removed from shells, rinsed; 1 head garlic, peeled and finely choppedu00A0u00A0; Kosher salt and freshly ground pepper; 1 bunch fresh parsley, chopped; 1/4 bunch fresh tarragon, choppedu00A0; 1 small brioche, sliced and cut into 36 quarter-size circles; 1 pound butter, room temperature (soft); 2 teaspoons fine sea salt; 1 teaspoon freshly ground pepper; 1 bunch fresh flat Italian parsley, chopped; 1/2 head garlic, peeled and choppedu00A0

ESCARGOTS IN GARLIC AND PARSLEY BUTTER : RECIPES : COOKING ...

Escargots in Garlic and Parsley Butter : Recipes : Cooking ... image

Cooking Channel serves up this Escargots in Garlic and Parsley Butter recipe plus many other recipes at CookingChannelTV.com

Provided by Cooking Channel

Categories appetizer

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 3 servings

Number Of Ingredients 13

Ingredients

3 tablespoons butter
4 ounces finely minced shallots
36 wild Burgundy snails, removed from shells, rinsed
1 head garlic, peeled and finely chopped
Kosher salt and freshly ground pepper
1 bunch fresh parsley, chopped
1/4 bunch fresh tarragon, chopped
1 small brioche, sliced and cut into 36 quarter-size circles
1 pound butter, room temperature (soft)
2 teaspoons fine sea salt
1 teaspoon freshly ground pepper
1 bunch fresh flat Italian parsley, chopped
1/2 head garlic, peeled and chopped

Steps:

Preheat the oven to 350 degrees F.
For the escargots: Melt the butter in a saute pan over low heat and add the shallots, snails and garlic. Slowly saute for 10 minutes. Season with salt and pepper, and then stir in the parsley. Set aside and let cool.
For the garlic and parsley butter: Mix together the butter, sea salt, pepper, parsley, garlic and tarragon in a blender until very smooth. Season with more salt and pepper, if needed.
Place 1 snail in each hole of the gratin dishes, and then cover with garlic and parsley butter up to the brim. Top each snail with a fine brioche crouton. Bake until the butter is bubbling and the croutons are golden brown, about 7 minutes. Serve and enjoy!

CRAB LINGUINE WITH CHILLI & PARSLEY RECIPE | BBC GOOD FOOD

Crab linguine with chilli & parsley recipe | BBC Good Food image

Keep it simple with this restaurant-style dish that takes a few good-quality ingredients and lets them shine

Provided by Barney Desmazery

Categories Dinner, Main course, Pasta

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 8

Ingredients

400g linguine
4 tbsp extra-virgin olive oil
1 red chilli, deseeded and chopped
2 garlic cloves, finely chopped
1 whole cooked crab, picked, or about 100g/4oz brown crabmeat and 200g/7oz fresh white crabmeat
small splash, about 5 tbsp, white wine
small squeeze of lemon (optional)
large handful flat-leaf parsley leaves, very finely chopped

Steps:

Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn’t stick.
While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
When the pasta has had its cooking time, taste a strand – it should have a very slight bite. When it’s ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it’s starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.

Nutrition Facts : Calories 546 calories, FatContent 17 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 74 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 3 grams fiber, ProteinContent 27 grams protein, SodiumContent 1.06 milligram of sodium

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