Recipe - Lumache Allaliata Piccante

24 Snails
1 teaspoon Chopped garlic
One half cup Olive oil
1 teaspoon Cayenne red pepper; crushed
2 tablespoon Breadcrumbs
Wild fennel; to taste
Salt; to taste
Black pepper; to taste
2 6oz. ladles tomatoes;
crushed and strained

1. In a pan, place snails in a mixture of the garlic, olive oil, cayenne
pepper, and breadcrumbs, adding the fennel, salt, and pepper to taste.

2. Saute for 3 min., then add the ladles of tomatoes and continue to saute
for 5 additional minutes. Serve on a hot plate.

TRATTORIA ROMA

DECATUR ST., NEW ORLEANS

WINE: FATTORIA PARADISO

From the Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.