It was a snail that introduced me to garlic. My mother was from England and my father was from Slovakia, so spice and punch came in the form of mustard, black pepper or sauerkraut. Olives, capers and ...
Preheat oven to 400°F. Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper. Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 ...
Discover krengsengan bekicot, Indonesia’s bold answer to escargot, where snails are transformed by rich spices and tradition.
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