Escargot & Spinach Traume Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
STEP 1 INGREDIENTS
1 package: Fresh spinach, cleaned and
Trimmed,
1: 12-count can large snails,
2 ounce: Feta cheese,
2 medium: Cloves garlic, minced
1 ounce: 1/4-inch diced onion,
1 ounce: Pine nuts,
Salt to taste,
1/2 ounce: Pernod,
STEP 2 INGREDIENTS
12 large: Romaine lettuce leaves with,
Ends snipped,
1 quart: Water,
1 tbsp: Oil,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Appetizers