"Is a study in finer French cooking"..
Acrylic and oil on canvas. H120 x W90 cm
4 $ALE - More HERE
SNAILS A LA PROVENCAL
3 cloves garlic, finely minced
1/2 stick butter
1/4 cup fresh Italian parsley, minced
2 tbsp. chives or shallots, minced
1/8 cup diced tomatoes
1/2 cup cream
salt and pepper, to taste
Sauté garlic (and shallot, if using) in the butter for 2 minutes.
Add the snails, parsley and chive mixture and tomato.
Cook for 2 more minutes.
Add the cream.
Simmer over lowest heat, stirring often, until volume is reduced by one-third and has a thicker consistency.
Serve with a green salad of mixed baby greens and a Vinaigrette.
Se more art by Cay HERE