Ligurian snails
Instructions
Place the mushrooms to soak in warm water for 2 hours.
Chop the onion, a clove of garlic, a bunch of parsley, season all in a pan with 3 tablespoons of olive oil.
Add the needles of a sprig of Rosemary, squeezed and chopped mushrooms, half a teaspoon of oregano and mix the ingredients.
Cook for 5 minutes, add the snails, stir, let them taste.
Sprinkle with the wine, let it evaporate.
Then pour the tomato paste, adjust salt and pepper.
Cover and cook over low heat for 45 minutes.
If the gravy shrinks too, dilute it with warm water.
Ingredients and dosing for 4 persons
- 48 boiled snails
- 400 g of tomato paste
- 10 g of dried mushrooms
- Dry white wine
- 3 tablespoons of olive oil
- 1 onion
- 1 clove of garlic
- 1 sprig of parsley
- 1 sprig of rosemary
- 1/2 teaspoon of oregano
- Salt
- Pepper