Lumache alla marchigiana

4 servings

Ingredients

Quantity Ingredient
5 pounds Snails, purged overnight
With 1/2 pound cornmeal or 2
Cans
Escargot
6 tablespoons Virgin olive oil
2 mediums Onions, thinly sliced
6 Cloves garlic, thinly
Sliced
2 tablespoons Chopped fresh thyme leaves
1 cup Dry white wine
1 cup Black olives, with pits
1 cup Basic tomato sauce, recipe
Follows

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 with salt and pepper and serve.

Yield: 4 servings

MOLTO MARIO SHOW #MB5709

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