Escargots all’Italiana

Escargots all’Italiana
  • 4 servings
  • 0:05 Preparation
  • 0:05 Cooking
  • 0:10 Total Time


Add all
  • Robusto olive oil as needed

  • 1

    tin snails, drained

  • 1 Tbsp.
    (15 mL)

    minced garlic

  • 1/4 cup
    (60 mL)

    dry white wine

  • 1 cup
    (250 mL)

    diced Roma tomatoes, drained

  • 1/2 tsp.
    (125 mL)

    herbes de Provence

  • salt and freshly ground pepper to taste

  • shredded cheese blend as needed


Heat olive oil in a skillet and brown snails and garlic over medium heat for 1 minute.

Add white wine and reduce by half.

Add tomatoes, herbes de Provence, salt and pepper.

Preheat oven to broil.

Spoon into ramekins, top with cheese and broil until golden brown.

Source: Chef Robert Villeneuve

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Aromatic and mellow

Aromatic and mellow
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.

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