Ingredients
- 12 romaine lettuce leaves with ends snipped
- 2 garlic (cloves)
- 1/2 pernod
- 1/4 onion (diced)
- 950 ml water
- 30 gr feta cheese
- 16 ml oil
- 12 packages count snails
- 1 package spinach (fresh)
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 180ºC oven. Top with Orange Garlic Butter.
