Directions
In a covered skillet, cook garlic & onion in wine & oil until tender. Add snails & cook over low heat 10 minutes, stirring often. Remove from heat. Combine cheeses & rest of ingredients. Carefully stuff shells & push 1 snail into each shell. Pour sauce over, quickly reheat. Garnish with tomatoes & parsley.
Ingredients
- 3 garlic cloves, minced
- ½ cup white wine
- 12 Wild Burgundy Snails
- 1 pinch ground cinnamon
- 1 tbsp. fresh grated romano
- cherry tomatoes, halved
- 1 green onion, minced
- 2 tbsp. virgin olive oil
- 1 cup ricotta cheese
- 2 tsp. fresh minced parsley
- 16 jumbo shells, al dente
- parsley or watercress sprigs
