Lumache all'aliata piccante

Yield: 4 Servings

Measure Ingredient
24 \N Snails
1 teaspoon Chopped garlic
½ cup Olive oil
1 teaspoon Cayenne red pepper; crushed
2 tablespoons Breadcrumbs
\N \N Wild fennel; to taste
\N \N Salt; to taste
\N \N Black pepper; to taste
2 \N 6-oz. ladles tomatoes; crushed and strained

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, .

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