Side Pannel
Lumache Alle Marchigiana
Lumache Alle Marchigiana
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta, Italian
Ingredients List
- 5 lb Snails, purged overnight
- -with
- 1/2 lb Cornmeal
- 2 cn Escargot
- 6 tb Virgin olive oil
- 2 md Onions, thinly sliced
- 6 Cloves garlic, thinly sliced
- 2 tb Chopped fresh thyme leaves
- 1 c Dry white wine
- 1 c Black olives, with pits
- 1 c 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 to taste. Makes 4 servings.
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 to taste. Makes 4 servings.
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