Escargot and spinach traume

Yield: 1 servings

Measure Ingredient
1 pack Fresh spinach, cleaned and
\N \N Trimmed
1 \N 12-count can large snails
2 ounces Feta cheese
2 mediums Cloves garlic, minced
12 larges Romaine lettuce leaves with
\N \N Ends snipped
1 ounce 1/4-inch diced onion
1 ounce Pine nuts
\N \N Salt to taste
½ ounce Pernod
1 quart Water
1 tablespoon 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.


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.

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