Escargot & Mascarpone Mezzalune
So, two life events have coincided to make this recipe a recipe. One, I, like the other 99% of America, watched the entirety of Emily in Paris in under 48 hours, absorbing that garbage TV like a sponge. And, two, I've finally mastered the perfect homemade gluten-free pasta recipe. Perhaps, escargot is meant to be nestled in a pool of garlic butter, topped with parsley, and eaten on crusty bread. But, I felt like it would be just as perfect nestled in a raviolo with mascarpone and parmesan. I was right.
Prep Time: 1 hour
Cook Time: 10 minites
Total Time: 1 hour 10 minutes
Servings: 2 (24 mezzalune)
Parsley Butter Sauce:
1 stick butter, softened
1/2 tsp garlic powder
1/4 tsp onion powder
2 tbsp chopped parsley + 2 tbsp for topping, divided
3 tbsp dry white wine
1/4 tsp fresh black pepper
8 tbsp mascarpone, room temperature
3 tbsp shredded parmesan
24 escargot (Roland 7.76 oz)
2 cups Caputo 00 Gluten Free flour (or regular 00 or AP flour)
1 tsp kosher salt
2 egg yolks
2 tbsp extra virgin olive oil
Begin by preparing the pasta. Mix the flour and salt in a large mixing bowl and use your fist to make a well in the center. In a separate bowl, mix the eggs, yolks, and olive oil. Add to the well and slowly begin incorporating the flour around the edges until you need to begin mixing with your hands. Knead the dough in the bowl until it is firm and smooth. Wrap in plastic wrap and let sit at room temperature for 30 minutes.
While your pasta is resting, make your filling. Mix together the mascarpone and parmesan and set aside at room temperature. Strain the liquid from the escargot and transfer to a small bowl, cover, and set aside.
Now, prepare the butter sauce. In a large bowl, mix together all ingredients except the 2 tbsp of parsley and white wine. I recommend using a standing or electric mixer. Slowly add in the white wine until fully incorporated. Set aside.
Now, Prepare the mezzalune. Remove your dough from the plastic wrap and cut into four equal pieces. Working with one at a time, and keeping the others in plastic wrap, roll it out on a floured surface until you can begin to see your hand through the dough. I recommend adding more flour and flipping every few rolls or so to avoid sticking. Using a biscuit cutter, soup can, or wide drinking glass, cut the dough in circles. Flour each piece on both sides, stack them, and cover with a cloth.
Once all of the dough is rolled out and cut into circles, begin filling them. Lay them out in batches - however many you can hold on your counter. Place a teaspoon or so of the mascarpone mixture and one escargot. Using a little bit of water on your finger tip, run it around the edges. Fold one side over the other, seal in the mixture and gently press the edges closed. Repeat until all 24 mezzalune are complete.
Add your butter mixture to a large skillet over low-medium heat. Be sure not to brown the butter.
Bring a large pot of water to a boil and salt it heavily like the ocean. Add the mezzalune in batches to avoid overcrowding them. Cook each for about 3 minutes and transfer to the skillet with your butter mixture. Gently toss until completely coated in the sauce and transfer to a plate. Top with the reserved 2 tbsp of fresh parsley and serve immediately.