Side Pannel
Escargot and Spinach Traume
Escargot and Spinach Traume
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers
Ingredients List
- -----------------------------STEP 1 INGREDIENTS-----------------------------
- 1 pk Fresh spinach, cleaned and
- Trimmed
- 1 12-count can large snails
- 2 oz Feta cheese
- 2 md Cloves garlic, minced
- 1 oz 1/4-inch diced onion
- 1 oz Pine nuts
- Salt to taste
- 1/2 oz Pernod
Directions
STEP 2 INGREDIENTS
12 lg Romaine lettuce leaves with
Ends snipped
1 qt Water
1 tb 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. 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.
12 lg Romaine lettuce leaves with
Ends snipped
1 qt Water
1 tb 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. 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.
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