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