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Lumache Alla Michigiana

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids
VitaminsA, B3, C, P
MineralsSilicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 lbs 2270g / 80oz Snails - (or 2 cans escargot)

  2. Purged overnight with 1/2 pound cornmeal

  3. 6 tablespoons 90ml Virgin olive oil

  4. 2 tablespoons 30ml Onions - thinly sliced (medium)

  5. 6 Garlic - thinly sliced

  6. 2 tablespoons 30ml Fresh thyme leaves - chopped

  7. 1 cup 237ml Dry white wine

  8. 1 cup 237ml Black olives - with pits

  9. 1 cup 237ml Basic tomato sauce

Instructions Jump to Ingredients ↑

  1. If live, steam snails 1 hour, or until they leave their shells. Remove and rinse.

  2. 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.

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