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1
Cilantro Pesto: Grind all the ingred together in a blender or a food processor fitted with a steel blade until it becomes a paste.
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2
Pasta: Cut zest off of 2 lemons using a zester or veggie peeler and chop fine.
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3
Juice all 4 lemons and combine with the saffron and zest in a small saucepan.
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4
Reduce by half and allow to cool.
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5
Place the flours in a mixing bowl of a mixer with a dough hook and add the eggs and egg yolks, along with the cooled lemon mixture.
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6
Knead for several minutes, until the dough is smooth and elastic, then add the oil.
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7
If it seems crumbly and dry, add an additional egg yolk, and if too sticky, add flour.
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8
Allow the dough to sit, covered with plastic wrap, for a few hours before rolling.
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9
Filling: Marinate the snails in the white wine for 1 hour.
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10
Combine the cheese, cilantro pesto, and egg yolk and place in a pastry bag.
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11
Set aside.
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12
Sombreros: Roll out sheets of pasta through a pasta machine until it is set on the thinnest setting.
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13
Cut the sheets with 3inch round crinkle cutters.
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14
Place a snail and 1t of the filling on one side of the circle, brush the edges with the beaten egg, fold, and seal.
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15
Pull the sides of the edge together to form a brim shape.
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16
Set aside until ready to cook.
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17
Sauce: Saute the shallot and garlic in butter for several minutes over medium heat.
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18
Add the fish sotk and white wine and cook over high heat until reduced by half.
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19
Add the heavy cream, basil, and saffron and simmer for 15 minutes.
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20
Adjust seasoning.
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21
Serve: Cook the sombreros in a large amount of boiling salted water for 2 minutes, then drain.
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22
Ladle the saffron sauce onto plates, reserving a little.
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23
Toss the reserved sauce with the dried tomatoes, olives, and sombrerros.
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24
Pipe Red Chili Paint (recipe #356557) on each plate and arrange 5 escargot sombreros in the center.
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25
Serve Cumin Seed and Pepper Toasts (recipe #356562) with the sombreros.
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26
Note: Everything up to the final assemble of this dish can be done in advance.
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27
The sombreros can be made up to 6 hours in advance, as can the sauce.
