Escargot & spinach traume

1 Servings

Ingredients

QuantityIngredient
1packFresh spinach, cleaned and
Trimmed
112-count can large snails
2ouncesFeta cheese
2mediumsCloves garlic, minced
1ounce1/4-inch diced onion
1ouncePine nuts
Salt to taste
½ouncePernod
12largesRomaine lettuce leaves with
Ends snipped
1quartWater
1tablespoonOil

Directions

STEP 1 INGREDIENTS

STEP 2 INGREDIENTS

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.