Lumache Alla Michigiana

Recipe Ingredients

5 lbs	2270g / 80oz	Snails - (or 2 cans escargot)
		Purged overnight with 1/2 pound cornmeal
6 tablespoons	90ml	Virgin olive oil
2 tablespoons	30ml	Onions - thinly sliced (medium)
6		Garlic - thinly sliced
2 tablespoons	30ml	Fresh thyme leaves - chopped
1 cup	237ml	Dry white wine
1 cup	237ml	Black olives - with pits
1 cup	237ml	Basic tomato sauce

Recipe Instructions

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.

Source:
MOLTO MARIO

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