| 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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