Ingredients:
- Vegetable oil
- Wonton wrappers
- Garlic, crushed
- Escargot
- Black Sambuca
Directions:
- In a sauté pan, add butter and garlic and the washed snails.
- Let them cook out slowly, season with salt and pepper, after about 3 minutes add a good amount of Black Sambuca and flambé. This will thicken and create a lovely sauce.
- Add to the wonton chips.
- Cut wonton to desired shape, shallow fry in hot oil, be careful not to overcook.
Gosling’s Wine of the Week
TERLATO PINOT GRIGIO RUSSIAN RIVER
Gosling’s have paired Chef Ian’s escargots with Terlato Pinot Grigio Russian River tonight.
The grapes for this wine from Sonoma, California, have a unique copper colour.
It is lively and fresh with flavours of granny smith apples, stone fruits and a core of minerality.
A mouth-filling texture and a mouth-watering crisp, clear finish.
The retail price is $19.50 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on July 23, 2013
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