Escargot and Spinach Traume
Recipe type: Appetizers
  • Step 1:
  • 1 package fresh spinach, cleaned and trimmed
  • 1 12-count can large snails
  • 2 ounces Feta cheese
  • 2 medium cloves garlic, minced
  • 1 ounce 1/4-inch diced onion
  • 1 ounce pine nuts
  • salt to taste
  • 1/2 ounces Pernod
  • Step 2
  • 12 large romaine lettuce leaves with ends snipped
  • 1 Quart water
  • 1 Tablespoon oil
  1. 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.
  2. 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 350 degrees F oven. Top with Orange Garlic Butter.

Top with Orange Garlic Butter.

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