INGREDIENTS:
- 3 garlic cloves, minced
- 1/2 C white wine
- 12 fresh snails
- 1 pinch ground cinnamon
- 1 tb. fresh grated romano
- cherry tomatoes, halved
- 1 green onion, minced
- 2 tbs virgin olive oil
- 1 C ricotta cheese
- 2 tsp fresh minced parsley
- 16 jumbo shells, al dente
- parsley or watercress sprigs
PREPARATION:
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.
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