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Hey guys Richard blae here thanks for stopping by my easy cooking channel tonight tonight I’m back to making another wonderful pasta dish and I know a lot of you are thinking here we go again another pasta dish but hey people like my pasta dishes and I get requests for the all the time
And I like to make them a little bit unique so tonight I’m going to be making a rather unique pasta dish for you I’m going to be making something called pasta keso that’s right pasta with snails how many of you guys like to eat snails out there I’m talking about escargo snails
French snails escargo are the land snails that are cooked and eaten in French cuisine and in the cuisine of other countries and the word escargo is the word for snail in French okay the word cargol or caragol is the word for snail in Spanish or in Catalan as
Well now there are some standard species of snails used in French cooking the one that is most prominent is called Helix Padia okay this is a little more scientific than we need to be but that’s okay there are others called Helix Asperia or the patite gris or even Helix
Lucorum okay but that’s more science we really don’t need to know about it’s just I thought it was a little bit interesting okay usually in French cooking before the snail can be applied to a starter or even a Mane the French have to first harvest the snails and
Then they have to put them through a process called purging and purging means the starving or the fasting of the snail and then the feeding of the snail of something wholesome that will pass through its digestive tract to clean out all the undesirable matter in the snail’s digestive system and that
Usually the food that usually gets fed to the snails would be something like cereals or cornmeal after the snail has been starved so it’s ravenous and that cornmeal or cereal will pass right through the digestive tract and clean out all the toxins so that the French can then kill the
Snail remove and cook the snail and then replace the snail back into the shell to be preserved usually as a starter a serving is between between 6 and 12 snails and snails are used in all other kinds of countries that most people really aren’t even aware of I
Mean there are land sails sea snails and freshwat snails used in countries like Algeria Spain the Philippines Vietnam Indonesia Cambodia Laos okay Morocco Sicily Portugal and Greece okay all these countries use snails and no matter where snails are found and no matter where snails are served they are always
Considered a delicacy okay so without any further Ado let’s get going and let’s make some pasta esaro all right the first order of business is to cook the pasta okay I’m using a rather thin spaghetti not quite a Spaghettini I’m using spaghetti number8 it’s a little bit on the thin
Side and I’m just going to get that into the water there we go in a nice coil and I’m going to cook this to Al Dente okay this is about 5 tbsp of olive oil and this is 1/2 of a medium Red Onion finely diced that I am going to cook up on
Medium high I just want them soft I don’t want them Browning okay this is going to take a couple 2 3 minutes I just want them softened up I don’t want them Browning up all right the onions have softened up they’re not Browning we just want to
Infuse the oil with the taste okay in I’m going to put about half a pound of mushrooms these are sliced baby portabellos okay I’m just going to mix these up in it okay get them wet if the mushrooms happen to soak up most of the oil I will add just a little
Bit of chicken stock to make up the difference cuz mushrooms are like sponges they certainly are like sponges all there we go light toss and I’m going to cook this for about uh 2 or 3 more minutes okay the mushrooms have cooked through I’ve reduced the heat to medium you can use
Six flat anchovies from a tin okay for this sauce but what I’m going to do for convenience is I’m going to use anchovy paste the equivalent of about six anchovies don’t worry about the fishiness because the end product of this dish you will not notice
It it will not be anchovy e tasting okay so don’t worry people going ooh snail ooh anchovy believe me this is a classic sauce okay this is French meeting Italian cooking right in the middle and it’s going to be delicious so all right now we’re going to add finely minced
Garlic okay and we’re going to stir this around we are trying to infuse flavors into this oil because to tell you the truth snails taste fantastic but they smell a little bit funny now I’ve rinsed mine I’ll be using canned and uh canned escargo from France they’re in a Brine and that’s perfectly
Fine because it’s very hard to find live snails in most places the canned ones work just just fine I can smell the garlic infusing in there already I’m going to let the garlic soften and we’re going to move on to the next step okay guys the garlic is softened and I’m
Adding 2 tblspoon of lime juice now you can use lemon but I’ve made this recipe before and I actually prefer the taste and the Tang of lime okay I’m going to reduce the heat down to the medium okay and let that lime blend with the mushroom and the garlic
Okay going to add a touch of black pepper way right all right my pasta is almost done to this sauce now I’m going to add about a tablespoon of dried crust oregano bolts a little more of the Italian influence and no I will not be adding
White wine to this sauce okay it’s not that kind of a sauce I will be adding just a little bit of a nice thick organic chicken [Applause] stock to help blend these flavors there we go I’ve reduced the heat to Lad just to get it to a simmer
For the rest of the steps necessary okay I’m going to have to strain the pasta right now and put it back in its bowl but before I do that I’m also going to add about 1 tbspoon of dried basil this recipe wasn’t necessary to have fresh dried works just fine most of
Us keep dried in our cupboards we don’t always go out and get fresh and if you look at this sauce thickening up M it’s going to be delicious I’m going to add just a little bit more of that organic chicken stock and I’m going to mix it around at the
Simmer I’m going to strain the pasta okay and then put a cover on it to finish this sauce oh just look at this sauce and we’re not even done yet okay the sauce is simmering on medium okay and if you look at the sauce this looks like any typical
Italian or French style sauce that you could just toss the snails in and serve on a plate as a starter okay but we’re going to do this as a pasta dish now the mushrooms did soak up most of the rest of the oil so I did put
The rest of the one cup of organic chicken stock into this and now I’m going to add a thickener I’m going to be adding some sour cream about four maybe even five tablespoons of sour cream we do love sour cream now I got this on the simmer and I’m going to
Blend this in okay this is going to take a minute or so to blend in and then start to thicken the sauce again okay all right here comes the Moment of Truth the sauce is thickened with the sour cream okay okay and I’m going to be adding my snails
Now okay this is two cans of French escargo they were in brine I drained them and I washed them thoroughly okay any grit any shell you should wash them thoroughly okay now I’m going to let them sit in this sauce okay even though they’re already cooked they’re very tender and they’re not
Going to stiffen up the reason I’m going to let them sit in this sauce as the sauce comes back to a simmer is to infuse all the flavors of the sauce so that people don’t say to themselves God these snails smell because they do have a strange little loor that most people
Are not used to but believe me folks they’re delicious this is a delicacy uh this is something for the pette to experience at least once this way or any other way you can find them so I’m going to let these sit in here and simmer and
Soak up some of the flavor and then we’re going to move on to the last step the sauce has come up to a bare simmer and I have two more flavor layers for it okay here is just a little bit of my favorite cheese gorgona okay this is
Going to add another level of creaminess to this sauce okay and it’ll help to thicken it there are many layers of flavor in this sauce and I promise if you make it the way I’m making it here you’ll be able to taste every last one you notice I’m not putting pepperoncino this sauce
Is not meant to have heat okay not like I usually like to do okay the sauce isn’t meant to have pepperoncino okay this is supposed to be Savory and delicious okay so the gorgo is melting in there okay and it’s going to come back up to a simmer because each time
You put something cool in there it takes the temperature down oh God I should have been a sauser I have so much fun making sauces it’s ridiculous sauce like this would go good on anything meat chicken fish snails just look at it nice and creamy lot of layers lot of contrast and I’m
Going to bring it back up okay and we’re going to add some walnuts that is the last of the layers this is going to add some crunch okay now you can either toast these walnuts or add them in as is okay I added them in as is this time I could have toasted
Them okay but I wanted the natural crunch of the natural flavor of the Walnut so they’ve been added as is I’m going to bring this back up to a simmer and then I’m going to Plate up all right guys so there it is a lovely plate of pasta conargo one final
Thing I do like to do is I do like to add some slivered cheese this is parmesan aago and Romano cheeses okay I just like to put some slivers on and around okay another layer of flavor okay yes cheese does go good with snails okay and yes cheese does go good
With certain kinds of seafood okay so I just get those slivers around you know I’m not the best at plating um I’m The Rustic type my plating technique is definitely not fine dining okay but there it is okay and if you wanted to carry it a step further it’s not necessary okay some
Capers some chopped calamada olives okay A little of both okay it’s a lot of food it’s a lot of flavor but I promise I promise this is delicious okay there it goes so there you have it there you have it pasta La esaro the meeting of French and
Italian cuisine I want to thank you for stopping by I hope you make this recipe I know you will enjoy it and I’ll see you on the next video take care so there you have it guys pasta with snails pasta K learo okay the meeting of Italian food
And the meeting of French food it’s delicious I hope you try it I want to thank you for stopping by and I’ll see you on the next video and hey don’t forget to check out Mr Easy knife my knife and gear review channel it’s over
There I’ll leave a link to it I’ll see you guys next time take care