Escargot And Spinach Traume
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 1-2 hrs
Ingredients:
1 package fresh spinach, cleaned and trimmed
1 can (12-count size) large snails
2 ounces feta cheese
2 cloves garlic, minced
1/2 cup diced onion
1 ounce pine nuts
salt, to taste
1/2 ounce Pernod
12 large romaine lettuce leaves with ends snipped
1 quart water
1 tablespoon oil
Directions:
Saute onion in butter until transparent over medium flame. Add pine nuts and garlic; saute 1 minute. Add spinach; saute until limp. Add escargot and remaining ingredients. Saute 1 minute; remove from heat. Chill.
Bring water and oil to boil. Add romaine lettuce and cook until limp. Remove from water, then chill.
Take 1 romaine lettuce leaf and lay flat on counter. Place one portion of spinach and escargot mixture in middle of romaine lettuce leaf. Fold ends over to create a golf-ball-size portion. Repeat with remaining lettuce leaves.
Place these in a baking dish; heat in 350 degrees F oven for 30 minutes. Top with garlic butter.
Recipe Location: https://www.cdkitchen.com/recipes/recs/662/Escargot-And-Spinach-Traume87979.shtml
Recipe ID: 58852
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