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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