Escargots de Bourgogne Épicés et Fumés

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Char the garlic cloves: Place whole, unpeeled garlic cloves directly on a dry frying pan over medium-high heat. Turn frequently until blackened and softened, about 10-15 minutes. Let cool, then peel.

   ~15 min
3. 3

   Finely chop the shallots and parsley.

   ~5 min
4. 4

   In a mortar and pestle, grind the charred garlic into a paste.

   ~5 min
5. 5

   In a medium saucepan, melt the butter over medium heat. Add the chopped shallots and sauté until softened, about 3 minutes. Add the garlic paste, smoked paprika, and chili flakes. Cook for another minute until fragrant.

   ~5 min
6. 6

   Deglaze the pan with white wine, scraping up any browned bits. Let it simmer and reduce by half, about 3 minutes.

   ~3 min
7. 7

   Add the chicken broth and lemon zest. Bring to a simmer and cook for 5 minutes to allow flavors to meld.

   ~5 min
8. 8

   Stir in the chopped parsley, salt, and black pepper. Taste and adjust seasoning.

   ~2 min
9. 9

   Add the escargots to the sauce and gently stir to coat. Cook for 2-3 minutes until heated through.

   ~3 min
10. 10

    Divide the escargots and sauce among small oven-safe serving bowls or escargot dishes. Drizzle with a little olive oil.

    ~3 min
11. 11

    Place the serving bowls on a baking sheet and bake in the preheated oven for 8-10 minutes, or until the sauce is bubbling and slightly caramelized on top.

    ~10 min
12. 12

    Serve immediately, cautioning guests about the hot dishes.