Escargot Caviar Over Truffles

Escargot caviar served in the most upscale of ways — and right in your own kitchen
Escargot Caviar Over Truffles

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This recipe comes courtesy of CaviarEscargot.com.

6
Servings
1
Calories Per Serving
Deliver Ingredients

Ingredients

  • Black truffle
  • Hazlenut oil, to taste
  • Balsamic vinegar, to taste
  • 15  Grams  escargot caviar (depending on size of truffle)

Directions

Cut truffle into thin slices (1mm to 2mm thick). Arrange the pieces on a plate.

Drizzle hazelnut oil balsamic vinegar over truffles and around plate.

Spoon a few beads on each of the truffle slices.

Serve immediately. Add more oil or vinegar as desired.

Nutritional Facts

Calcium, Ca
2mg
0%
Fluoride, F
2µg
0%
Sodium, Na
3mg
0%
Water
2g
0%

Escargot Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Escargot Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!