Lumache alla marchigiana
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Snails, purged overnight |
| With 1/2 pound cornmeal or 2 | ||
| Cans | ||
| Escargot | ||
| 6 | tablespoons | Virgin olive oil |
| 2 | mediums | Onions, thinly sliced |
| 6 | Cloves garlic, thinly | |
| Sliced | ||
| 2 | tablespoons | Chopped fresh thyme leaves |
| 1 | cup | Dry white wine |
| 1 | cup | Black olives, with pits |
| 1 | cup | Basic tomato sauce, recipe |
| Follows | ||
Directions
If live, steam snails 1 hour, or until they leave their shells.
Remove and rinse.
In a 12 inch to 14 inch saute pan, heat olive oil until smoking. Add onions and garlic and cook over medium heat until soft and lightly brown. Add thyme leaves, snails, wine, olives and tomato and bring to a boil. Lower heat and simmer 30 minutes. Season with salt and pepper and serve.
Yield: 4 servings
MOLTO MARIO SHOW #MB5709