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Ingredientes
- 1 pkt Fresh spinach, cleaned and Trimmed
- 1 x 12-count can large snails
- 2 ounce Feta cheese
- 2 med Cloves garlic, chopped
- 1 ounce 1/4-inch diced onion
- 1 ounce Pine nuts Salt to taste
- 1/2 ounce Pernod
- 12 lrg Romaine lettuce leaves with Ends snipped
- 1 quart Water
- 1 Tbsp. Oil
Direcciones
- STEP 1: Saute/fry onion in butter till transparent over medium flame. Add in pine nuts, garlic; saute/fry 1 minute. Add in spinach; saute/fry till limp. Add in escargot and remaining ingredients. Saute/fry 1 minute; remove from heat. Chill. STEP 2: Bring water and oil to boil; add in romaine lettuce and cook until 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2226g | |
| Calories 497 | |
| Calories from Fat 259 | 52% |
| Total Fat 29.52g | 37% |
| Saturated Fat 10.02g | 40% |
| Trans Fat 0.35g | |
| Cholesterol 50mg | 17% |
| Sodium 942mg | 39% |
| Potassium 3790mg | 108% |
| Total Carbs 44.48g | 12% |
| Dietary Fiber 25.6g | 85% |
| Sugars 14.81g | 10% |
| Protein 27.18g | 43% |
