| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | New Orleans | Seafood | 4 | Servings |
INGREDIENTS
| 24 | Snails | |
| 1 | ts | Chopped garlic |
| 1/2 | c | Olive oil |
| 1 | ts | Cayenne red pepper; crushed |
| 2 | tb | Breadcrumbs |
| Wild fennel; to taste | ||
| Salt; to taste | ||
| Black pepper; to taste | ||
| 2 | 6-oz. ladles tomatoes; crushed and strained |
INSTRUCTIONS
1. In a pan, place snails in a mixture of the garlic, olive oil, cayenne pepper, and breadcrumbs, adding the fennel, salt, and pepper to taste. 2. Saute for 3 min., then add the ladles of tomatoes and continue to saute for 5 additional minutes. Serve on a hot plate. TRATTORIA ROMA DECATUR ST., NEW ORLEANS WINE: FATTORIA PARADISO From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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