Direction
Filo cup variation:
Puree 1 cup spinach & 1 cup watercress
Marinate Snails in 2 tbsp. pastis, and oil/with sweat vegetables
Marinade into purée.
Bread discs to line for extended plating.
Ingredients
- 20 oz. spinach
- ½ cup onion, chopped
- 2 cloves garlic, chopped
- ¼ cup olive oil
- 1 cup cooked ham, chopped
- 1 tbsp. pastis
- 36 Wild Burgundy Snails
- ½ cup bread crumbs (tartlet)
- ½ cup butter (tartlet)