Executive chef Joël Antunes slowly cooks together lemon juice, tomatoes, olive oil, white wine, orange zest, black olives and basil for two hours.Simultaneously, he slowly cooks snails in a broth with carrots, onions and basil, also for about two hours.He passes the sauce through a China cap, emulsifies it with olive oil, adds the snails along with more black olives, capers and raisins, and garnishes the dish with micro basil and a drizzle of olive oil.
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com