Snails at aliata
Instructions
Clean and wash the snails several times in water and vinegar.
Pour the oil in a casserole just hot will add the snails you put a lid and cook.
When the snails are going to detach from the shell add wine, simmer for 50 minutes giving a mixed from time to time.
Make a pesto with garlic and some coarse salt join half a glass of vinegar.
Combine all the snails just before you remove the meat from the fire.
Ingredients and dosing for 4 persons
- 1000 g of purgate snails and clean
- 200 g of olive oil extra virgin
- 1 glass dry white wine
- 4 sections of very fine chopped garlic
- 1 glass of wine vinegar
- 60 g of coarse salt