Escargot and spinach traume Recipe

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Escargot and spinach traume

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Categories:	Appetizers, Spinach, Vegetables	Rating:	0
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Ingredients:

		STEP 1 INGREDIENTS
1	pack	Fresh spinach, cleaned and
		Trimmed
1		12-count can large snails
2	oz	Feta cheese
2	med	Cloves garlic, minced
1	oz	?inch diced onion
1	oz	Pine nuts
		Salt to taste
1/2	oz	Pernod
		STEP 2 INGREDIENTS
12	large	Romaine lettuce leaves with
		Ends snipped
1	quart	Water
1	tbsp	Oil

Procedures:

1	Step 1: saute onion in butter until transparent over medium flame.
2	Add pine nuts, garlic; saute 1 minute.
3	Add spinach; saute until limp.
4	Add escargot and remaining ingredients.
5	Saute 1 minute; remove from heat.
6	Chill.
7	Step 2: bring water and oil to boil; add romaine lettuce and cook till limp.
8	Remove from water; chill.
9	Take 1 romaine lettuce leaf and lay flat on counter.
10	Divide spinach and escargot into 6 equal portions.
11	Place one portion in middle of romaine lettuce leaf; fold ends over to create a golf-ball-size portion.
12	Place in baking dish; heat in 350f oven.
13	Top with orange garlic butter