Bresc BV

Classic escargots in a pasta shells

Classic escargots in a pasta shells

Used bresc products

Ingredients

10
  • 60 Petit Gris de Namur (snails)
  • 60 orecchiettes
  • 375 g Bresc premium basil pesto
  • 250 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.