A Kitchen in France by Mimi Thorisson
Author:Mimi Thorisson [Thorisson, Mimi]
Language: eng
Format: epub
ISBN: 978-0-8041-8560-8
Publisher: Crown Publishing Group
Published: 2014-10-27T16:00:00+00:00
SERVES 4
3 tablespoons extra-virgin olive oil
3 shallots, minced
2 garlic cloves, minced
1 pound/450 g sausage meat
5 ounces/150 g ham, diced
A handful of chopped fresh parsley
1 tablespoon all-purpose flour
4 cups/1 liter tomato purée
2 cups/475 ml chicken stock
2 cups/475 ml dry red wine
A pinch of piment d’Espelette or mild chile powder
Fine sea salt and freshly ground black pepper
9 dozen cooked (shelled) snails (canned are fine)
IN A LARGE SAUCEPAN, heat the olive oil over medium heat. Add the shallots and garlic and cook until soft and slightly golden, about 3 minutes. Add the sausage, ham, and parsley and cook, stirring, until the meat is browned, 5 to 6 minutes.
Take the pan off the heat, add the flour, and mix well. Return to the heat, add the tomato purée, and mix well. Bring to a simmer, cover, and simmer over low heat for 15 minutes.
Add the chicken stock, red wine, and piment d’Espelette and season with salt and pepper. Bring to a simmer, cover, and simmer for 15 minutes.
Add the snails and cook over very low heat for 10 minutes. Serve immediately.
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