Title: Escargot & 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.