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italian recipes thanks for stopping by lady Cooking, Recipeschannel today tonight and that making another wonderful pasta dish analyze thinking away yeah another pasta dish let me people overpasta dishes like it request for them all the time like to make a little bit unique sotonight continue making a rather unique pasta dish for you only makingsomething called buster political that's right
hospitalists nails you honey guess like sales up there i'm talking about.escargot still french sales escargot are thelegislators there cook neen french cuisine and the cuisine ofother countries and we're card bill is the word for sale imprint okay the work our goal karakal is the word for snail thespanish way headline as well now there's just a fewspecies still use in french cookie the one thatis most prominent is called helix
medea okay this is a little more cited no need to be but that's okay thereothers call hewlett desperate with it. grid wereeven he loves blue-collar okay but that more sites wereally don't need to know about just i thought i was a little bit interestingokay usually in french Cooking, Recipes before thesnow can be applied to a starter or even me the french have to first harvest steel and then they have to putthem through a process called her g and purging me the starving
for the best deal sale and then feelsteal something also that will pass through stages totrack to cleanup all the undesirable better in still the justice system that usually the who that usually gets betterstill would be something like cereals onecorneil at his heels bin starts or ravenous cornmeal where serial password thedanger track clean all toxins so that thefrench
that killers sale removing cook still and then replace the snow backinto the show be preserved usually a starter the service between six and 12 snailsand skills are used in all against countries that mostpeople really really really their land sales ceo's and freshwater snails used in countrieslike algeria stay the philippines vietnam indonesia cambodia laos okay morocco
sisley portugal in greece okay all thesecountries use nails and no matter where skills arefound and amanda weir similar sir there always considered a delicacy okay so without any further ado let's keepgoing let's make some buster unless congo alright the first order of business is to cook the pasta k i'm using arather thin spaghetti not quite as bakke i'm using spaghettinumber eight it's a little bit on the thin side i'mjust gonna get that into the water
here go nice clip and i'm gonna cook just all day today okay this is about 5 tablespoons oliveoil and this is 1/2 but the median red onion finely diced that i am going to cook a on medium-high ijust want them saw i don't want brown get lunatic couple 23minutes just one softened up i don't want abrownie alright
the only softened up they're notbrowning 320 use the lil the case okay in i'm gonnaput about half a pound mushrooms is a slightbaby portabella okay this conflict is up in it inlet it can mushrooms happened to soakup mostly the lil i will head just a littlebit chicken stock to make up the difference because mushy are like sponges they certainlyare like sponges sauce
and i'm gonna cook this for about 2 two or three more minutes okay mushrooms cooked through have reduced bpm you canuse 6 let angels from the kid okay for this sauce but when i'm gonna do forkeen's london use anchovy paste equivalentabout 6 a.m. show these don't worry about thefishing this because the end product this dish you will not notice it will not be hopp a state okay
alert people don't lose yale liz jolie leave this is the classicstuff okay this is french leading italian Cooking, Recipesright little it's gonna be delicious so alright now we're gonna and tiny miss garlic with mister this room we r franklin infuse flavors it was lil because say the truth sales taste fantastic but the snow thatfunny
now i've reached my no using can in the and a struggle corporate there ina crime that's perfectly fine it is very hard to find a life skillworkplaces the kid one work just just for snow the girl confusing in there alreadyand you lick her lips softly we can move on to the next step okay guys the carcass of an and then heading cue tablespoonsapplying geez even limit the i've made thisrecipe before
and actually pretty face and k online that and then reduce the heat down tomedium day with that line blend with the leftearly look i rly and such a black pepper alright my partner's almost done to thisoff now i'm going to add about the tablespoon a drive crush a reputable little morevitae influence and no i will not be any white wine tothis sauce k that so will be adding just a littlebit
like pic weekend chicken stock helplend-lease flavors go have reduce the heat to low just toget to a simmer for the rest of the steps necessary get i'm gonna have to strain the pastaright now and put it back in its bowl but before ido that more so than a and now 1 tablespoon up dry basil this recipe was unnecessary to have fresh right works just fine listwas compiled right in our cupboards feel always go out and get fresh if youlook at the sauce
thickening up he legal if can get itjust a little bit more that organic chicken stock on the nixonaround at the silver i'm going strain the pasta k and put a cover on it to finish thissauce just look this we're not even done okay sauce is simmering on medium.italian recipes okay if you look at the sauce this looks like any
typical italian for french style saucethat you can just toss the snails in and served on a plate as a starter gaybut will do this is a pasta dish now the mushrooms did so cup mostinteresting who else like it put the rest of the one cup both organicchicken stock into this known as a thickener will be adding some sour cream about 4 baby even 5 tablespoons sour cream the so crazy got to some similar inimitable enlisted
take this is going to take a minute orso to blend in getting stuck to thicken the sauce again alright it comes a moment of truth the sauce is thickened with sour creamokay and i'm going to be adding miss nailsnow k this is two cans her french escargot they were in bryan i drain them and i washed themthoroughly uk any great any shell you should washthem thoroughly
k now i'm gonna let them sit in thissauce k even other already cooked they're verytender and they're not going to stiffen up thereason i'm gonna let them sit in this as the sauce comes back to a simmer isto infuse all the flavors at the sauce so thatpeople don't safe until got the snail smell becausethey do have a strange little odor that most people are not used to butbelieve me folks they're delicious this is a delicacy this is something forthe palate to experience at least once this way
any other way you can find sony to letthe sittin here simmers soak up some look labor you know we're gonna move on to the lastep the sources come up to a pair similar and i have two more flavor layers for itokay here is just a little bit my favorite cheese gorgonzola k this is gonna head another level creaminess to the sauce day it'll help to think it there aremany layers of flavor in the sauce that promise if you make it will make mehere
you'll be old to taste every last one you know it's not that different youknow this sauce is not meant to help keep k not like i usually like to do k the source isn't that different you knowokay this is supposed to be seeing a very delicious okay so the cortisol is melting in there okay its gonna come back up to a simmer is each time you put something cool inthere it takes the temperature down
got a shit associate have so much fun making salsa it'sridiculous sauce like this girl good on anything me chicken fish snails no just look at it nice and creamy lightlayers other countries me to bring it back up we're gonna head walnut that is the last two layers this is going to add some crunch k
where you can use it toast the walnutsalready man as is k i added them in as is this time i could close to them okay but i wanted the natural crunch naturalflavor lol so they've been at it as is i'm gonnabring his back at pushing for you know it played up hey so there is lovely play %uh columnist gurgle one final thing ido like to do is i do like to add some slippery cheese
this is parmigiana i see other and romano cheese in and it's like little slivers on around nother layer later yes she's does go good with snails day and yes she's does google certain tosee through just get two slivers around you know i'mnot the best plating and on the rustic type mypleading technique is definitely not fine dining k
but there it is okay and if you want tocarry a step further it's not necessary okay some capers some chopped kalamata olives k little k it's a lot of food it's a lot later than i promise ipromise this is delicious k acres so there you have it he had pasta column nice girl the meeting the french
anytime cuisine thanks to my hope tomake this recipe and know you'll enjoy it and i'll see inthe next video take care so they had okay pasta wasstill her call left gotta go okay meeting up time good in a meeting a french foodit's delish apple try it or thank you for stoppingby and i'll see in the next 30 you don'tforget to check out mister easy night mine i think you review channel it'sover there only to it i'll see you guys next time kk,italian recipes
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