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
For the buns and the garlic butter
- 3/4 cups water
- 1 teaspoon dry active yeast
- 1 tablespoon olive oil (plus a little more for coating the dough)
- 1 teaspoon sugar
- 1 1/2 teaspoon 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
- 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
- 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
- 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.