Ingredients Jump to Instructions ↓

  1. 4 tb Oil, olive 

  2. 7 oz Snails (about), drained,

  3. 2 tb Butter, unsalted -- rinsed, and patted dry

  4. 1/3 c Shallot, finely chopped 

  5. 2 tb Pernod

  6. 2 ea Garlic, cloves, chopped 

  7. 1 c Stock, beef ** OR 2 sm Chilies, fresh, split 

  8. 1 c Stock, veal ** -- lengthwise, seeded, 

  9. 4 c Kidney beans, red, cooked -- finely chopped -- drained and rinsed **

  10. 1 pn Nutmeg, grated 

  11. 1/2 c Parsley, chopped

  12. 1 pn Cloves, ground Salt (to taste)

  13. 1 pn Cumin, ground Pepper (to taste) **

Instructions Jump to Ingredients ↑

  1. See recipes for Beef Stock, or Veal Stock. ** To cook the kidney beans properly, soak 1 1/2 cups of dried kidney beans in 4 cups of water overnight. Drain, place in a pot of water to cover by 2 inches, and bring to a boil. Simmer, covered, over medium heat until tender. Heat 2 tablespoons of oil and 2 tablespoons of butter together in a large skillet over a medium-high heat. Add the shallot and garlic and saute, stirring constantly, until lightly golden, about 3 minutes. Add the chilies, nutmeg, cloves, and cumin and cook, stirring for 2 more minutes. Add the snails to the skillet and cook, stirring occasionally, for 5 minutes. Add the Pernod and cook until it evaporates. Add the beef stock and bring the mixture to a boil and cook, stirring, 2 to 3 minutes longer. Add the beans and a 1/4 cup of parsley, stirring briefly, just until the beans are heated through. Remove from heat and stir in the remaining 2 tablespoons of olive oil, and salt and pepper to taste. Sprinkle with the remaining 1/4 cup of parsley and serve warm. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant, : New York —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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