| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Appetizers |
1 |
Servings |
INGREDIENTS
| 1 |
|
Fresh spinach, cleaned and |
|
|
Trimmed |
| 1 |
|
12-count can large snails |
| 2 |
oz |
Feta cheese |
| 2 |
|
Cloves garlic, minced |
| 1 |
oz |
1/4-inch diced onion |
| 1 |
oz |
Pine nuts |
|
|
Salt to taste |
| 1/2 |
oz |
Pernod |
| 12 |
|
Romaine lettuce leaves with |
|
|
Ends snipped |
| 1 |
qt |
Water |
| 1 |
T |
Oil |
INSTRUCTIONS
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. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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