Lumache all'aliata piccante
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Snails | |
| 1 | teaspoon | Chopped garlic |
| ½ | cup | Olive oil |
| 1 | teaspoon | Cayenne red pepper; crushed |
| 2 | tablespoons | Breadcrumbs |
| Wild fennel; to taste | ||
| Salt; to taste | ||
| Black pepper; to taste | ||
| 2 | 6-oz. ladles tomatoes; crushed and strained | |
Directions
1. In a pan, place snails in a mixture of the garlic, olive oil, cayenne pepper, and breadcrumbs, adding the fennel, salt, and pepper to taste.
2. Saute for 3 min., then add the ladles of tomatoes and continue to saute for 5 additional minutes. Serve on a hot plate.
TRATTORIA ROMA
DECATUR ST., NEW ORLEANS
WINE: FATTORIA PARADISO
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .