Recipe: Escargots Persillade en Brioche
Today is National Escargot Day. Who knew? In honor of this foodie holiday we’ll be sharing the recipe for Escargots Persillade en Brioche from the Epcot Food and Wine Festival. This dish has been a France booth staple for years and we sure hope to see it on the menu for years to come. For those of you brave enough to make this dish at home, here is the Epcot Food and Wine Festival recipe.
Escargots Persillade en Brioche
1/2 cup unsalted butter
24 snails, out of shell
4 garlic cloves, peeled and finely chopped
1 cup finely chopped parsley
1/2 cup finely diced tomato
Coarse salt, fresh ground black pepper, to taste
8 slices of toasted brioche
- Heat the butter over medium heat in a large skillet until bubbly but not brown.
- Add the snails and garlic; cook and stir constantly for 2 minutes.
- Add the parsley, tomato, salt and pepper to taste; cook for an additional 2 minutes.
- Place 2 slices of toasted brioche on each plate and spoon escargot mixture over the toast.
For more Epcot recipes, visit our Epcot Recipe page.
Don’t forget to keep up with all of the 2014 Epcot Food and Wine Festival news right here!
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Pat Gentilcore
We so looked foward to this wonderful dish at the Food and Wine Festival at EPCOT. We literally ran to France for our serving of three Escargots en Brioche, only to find that they were replaced with chopped shails in Pillbery pie crust! Oh, my…what a disappointment! Come on, Disney! Wake up! You went back to the rack of lamb chops because I am sure you took a ton of flack trying to switch to the little chops, which you cut so thin that they tasted boiled instead of grilled. Do the right thing and go back to the three Escargots en Brioche! This was one of the best dishes offered at the Food and Wine Festival.
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