Burgundian Snails are a classic French delicacy, almost exclusively served in small pools of butter on sizzling cast-iron plates or in puff pastry (butter in bread form) covered with garlic and parsley.  But what if you prefer not to give up saturated fat for 3 days to compensate for one dish?  Solution: use an olive-oil bread dough to nest the little mollusks in beds of garlicky pistou, garnished with sun dried tomatoes and a sprinkle of cheese.  Great for parties, the dough can be par-baked in advance and flashed in a hot oven at the last minute for an easy canapé or appetizer. 

Difficulty:

Prep Time:  25 minutes

Rest Time:  2+ hours

Cook Time: 15 minutes

Serves 6

Ingredients:

Bread Dough:

2 tsp. Dry Active Yeast

1 tsp. Sugar

1 ½ cups hot water (120˚F)

2 Tbsp. Extra Virgin Olive Oil

3 ½ c. Unbleached AP Flour (540g)

2 ½ tsp. Sea Salt

½ tsp. cracked Black Pepper or Esplette

Zest of ½ Lemon

Pistou (see recipe)

1 can (250g/36 pieces) Burgundy Snails

3 oz. (85g) Parmesan

Extra Virgin Olive Oil

Sea Salt & Black Pepper

6 pieces sun dried tomato*, julienned

2 Tbsp. Garlic chips (optional)

*If using store-bought sun dried tomatoes, pour boiling water over them and soak for 5 minutes before slicing.

Technique:

•Bread Dough: In an electric mixer fitted with a dough hook, or a large metal bowl and a small whisk, combine yeast, sugar, and hot water.  Let stand 5 minutes.

•Add olive oil, salt and white pepper.   Slowly add flour on lowest speed until a ball forms.

•Add lemon zest and black pepper, and turn up to medium-low, working dough for another 3 minutes. 

•Transfer dough ball to a clean, flour dusted bowl, cover with plastic wrap, and refrigerate for at least 2 hours or up to 2 days. 

•Prepare the pistou.

•Punch down dough once it has doubled or tripled in size.

•Place them on an oiled, foil-lined sheet tray and using your thumb or the back of a ½ teaspoon measure, make 6 indentations in each disc.

•Up until this point, the recipe can be prepared in advance the same day.  Cover room temperature bread rounds in foil.

•Deepen the indentations once more and fill each with ½ tsp. pistou and one snail.  Season with olive oil, salt and pepper then return to the oven for 5 minutes.

•Add olive oil to the remaining pistou until liquid enough to pour, and spoon around the plate.

•Garnish with sundried tomatoes, grated cheese, garlic chips and serve immediately.