Title: Escargot and Spinach Traume
Categories: Appetizer
Yield: 1 Servings

STEP 1 INGREDIENTS
1	pk	Fresh spinach, cleaned and
		Trimmed
1		12-count can large snails
2	oz	Feta cheese
2	md	Cloves garlic, minced
1	oz	1/4-inch diced onion
1	oz	Pine nuts
		Salt to taste
1/2	oz	Pernod
STEP 2 INGREDIENTS
12	lg	Romaine lettuce leaves with
		Ends snipped
1	qt	Water
1	tb	Oil

STEP 1: Saute onion in butter until transparent over medium flame. Add pine nuts, garlic; saute 1 minute. Add spinach; saute until limp. Add escargot and remaining ingredients. Saute 1 minute; remove from heat. Chill.

STEP 2: Bring water and oil to boil; add romaine lettuce and cook till limp. Remove from water; chill.

Take 1 romaine lettuce leaf and lay flat on counter. Divide spinach and escargot into 6 equal portions. Place one portion in middle of romaine lettuce leaf; fold ends over to create a golf-ball-size portion. Place in baking dish; heat in 350F oven.

Top with Orange Garlic Butter.

previous

next