Bresc BV

Classic escargots in a pasta shells

Classic escargots in a pasta shells

Used bresc products

Ingredients

4
  • 24 Petit Gris de Namur (snails)
  • 24 orecchiettes
  • 150 g Bresc premium basil pesto
  • 100 g breadcrumbs
  • cress

Preparation method

Cook the pasta. Heat the snails slightly. Fill each orecchiette with a snail, then cover with the pesto. Use the breadcrumbs and pesto to make a crumble. Garnish with cress.