PARSLEY GARLIC 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!

PASTA WITH OLIVE OIL, GARLIC AND PARSLEY RECIPE - JOSHUA ...

Pasta with Olive Oil, Garlic and Parsley Recipe - Joshua ... image

Fast Weekday Pastas

Provided by Joshua Eisen

Yield 4

Number Of Ingredients 7

Ingredients

1 pound rigatoni or other tubular pasta
½ cup extra-virgin olive oil
4 tablespoons unsalted butter
3 medium garlic cloves (minced)
1 ½ teaspoons salt
Freshly ground pepper
¼ cup chopped flat-leaf parsley

Steps:

Boil the rigatoni in a large pot of salted water until al dente; drain and return the rigatoni to the pot.
Meanwhile, in a small saucepan, combine the oil, butter, garlic, salt and a few grinds of pepper. Cook over moderately high heat, stirring often, until the garlic is softened, 1 to 2 minutes.
Toss the hot pasta with the olive oil sauce and parsley and serve.

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