Escargot and Spinach Traume

Ready in 1 hour

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Top-ranked recipe named "Escargot and Spinach Traume"


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1 12-count can large snails
2 md Garlic; minced
1 qt Water
Salt to taste
2 oz Feta cheese
12 lg Romaine lettuce leaves with
1 tb Vegetable oil
1 pk Fresh spinach, cleaned and
1 oz 1/4-inch diced onion
1/2 oz Pernod
Ends snipped
1 oz Pine nuts

Original recipe makes 1 Servings



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.

Calories Per Serving: 421 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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