Escargot & Spinach Traume
Yield
1 batchPrep
10 minCook
10 minReady
1 hrsLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
spinach
|
|
| 1 | can |
snails
|
*
|
| 2 | ounces |
feta cheese
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | ounce |
onions
|
|
| 1 | ounce |
pine nuts
|
|
| ½ | ounce |
pernod
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
spinach
|
|
| 1 | can |
snails
|
*
|
| 57.8 | ml/g |
feta cheese
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 28.9 | ml/g |
onions
|
|
| 28.9 | ml/g |
pine nuts
|
|
| 14.5 | ml/g |
pernod
|
* |
Directions
Sauté onion in butter until transparent over medium flame.
Add pine nuts, garlic; sauté 1 minute.
Add spinach; sauté until limp.
Add escargot and remaining ingredients.
Sauté 1 minute; remove from heat.
Chill.
