| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Famous chef, Italian, Pasta, Seafood – e | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Recipe by: Molto Mario Show #5709 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Laine_unicorn@prodigy.com (MS LAINE L ANDERSON) on 7 Ap, r 1997
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