Author Notes: Many in our family love escargot…mom would stuff them in mushrooms, dad served them with a puff pastry topping and years ago I found a recipe for them stuffed in little bread buns. The recipe came from La Cucina Italiana and I made it a few times and then lost the recipe. I’ve attempted to recreate it here by using a half recipe of our favorite “pizza” bread instead of the more delicate bun originally offered. The result is extremely good and provides everyone a way to eat their escargot “standing up”. —inpatskitchen
Makes: 24
Ingredients
For the buns and the garlic butter
-
3/4
cup water
-
1
teaspoon dry active yeast
-
1
tablespoon olive oil (plus a little more for coating the dough)
-
1
teaspoon sugar
-
1 1/2
teaspoons salt
-
2
cups bread flour ( plus more for kneading)
-
1
stick softened, salted butter
-
2
large cloves garlic, crushed
-
1/4
teaspoon dried basil
-
1/4
teaspoon dried oregano
-
1/4
teaspoon black pepper
-
1
tablespoon finely minced fresh parsley
For the topping and putting it all together
-
1/3
cup extra virgin olive oil
-
1/2
teaspoon dried oregano
-
1/2
teaspoon dried basil
-
1/2
teaspoon salt
-
1
clove garlic
-
1
can of 24 very large snails
-
The bun dough
-
The garlic butter
Directions
For the buns and the garlic butter
- Warm the water to 100F to 105F degrees and stir in the yeast. Let stand for about 10 minutes and then stir in the sugar, salt and olive oil.
-
In a medium bowl place the flour and stir in the liquid mixture. Form into a ball and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
Place the dough in an oiled bowl, cover and let rise until doubled in bulk. - Meanwhile, make the garlic butter by combining the butter, garlic, basil, oregano, pepper and parsley.
For the topping and putting it all together
- Place the olive oil, oregano, basil, salt and garlic clove in a mini food processor and process until the garlic is totally broken up. Set aside.
- Take the risen dough and form a long “log” and then cut it into 24 equal pieces.
- Take a piece of the dough and shape it into a flat circle about 1 1/2 to 2 inches in diameter. Place about a teaspoon of the garlic butter on the center, top with a snail and then wrap the dough around, carefully sealing. Place the little ball seam side down on a large parchment lined baking sheet. Repeat for the 23 other pieces.
- Brush each bun with a little of the olive oil topping and then let the buns rest for 30 to 45 minutes.
- Bake the buns in a preheated 400F oven for 15 to 20 minutes until lightly golden.