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| Lumache Alle Marchigiana Recipe |
Category: Ethnic / Italian
Rating:
N/A
Servings: 4
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Ingredients
5 lb snails, purged overnight with
1/2 lb cornmeal
2 can escargot
6 tablespoon virgin olive oil
2 medium onions, thinly sliced
6 cloves garlic, thinly sliced
2 tablespoon chopped fresh thyme leaves
1 cup dry white wine
1 cup black olives, with pits
1 cup basic tomato sauce, recipe follows
Cooking Directions:
If live, steam snails 1 hour, or until they leave their shells. Remove and rinse. In a 12 inch to 14 inch saute pan, heat olive oil until smoking. Add onions and garlic and cook over medium heat until soft and lightly brown. Add thyme leaves, snails, wine, olives and tomato and bring to a boil. Lower heat and simmer 30 minutes. Season to taste. Makes 4 servings.
Recipe by: Molto Mario Show #5709 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Laine_unicorn@prodigy.com (MS LAINE L ANDERSON) on 7 Ap, r 1997
italian,pasta
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