Bourguignonne escargots are a pride of the most refined French cuisine: try preparing them with us!
The characteristic of escargot à la Bourguignonne lies precisely in the butter cream with which they are filled, enriched with the strong flavor of garlic and the strong flavor of parsley. The escargot must then be put in the oven, with the mouth facing upwards, where the butter will retreat and become a tasty sauce that will make the snails a delicacy.
Cook the shelled snails, keeping the shells aside, in cold water with a little salt for about an hour, counting the time from the start of boiling.
Chop together the peeled garlic and the parsley, peeled and washed, and brown the mixture in a saucepan with 2 tablespoons of oil, then add the pecorino, the beaten egg and the Vernaccia, mix and leave on the heat until you obtain a creamy and consistent mixture.
Fill the shells with the snails and part of the prepared mixture and place them with the opening facing upwards in a baking pan. Season the preparation with the remaining oil and bake at 180°C for about 15 minutes. Serve the snails hot.