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