Snails lombarda
Instructions
In a saucepan heat three tablespoons of oil with a clove of garlic and when he took color should be unplugged.
Add the butter, anchovies, de-boned and chopped water, a sprig of parsley and a quarter of a chopped onion.
When the anchovies are completely melted sprinkle with a tablespoon of flour, mixed with care because it does not form lumps.
Put the snails in the bowl, let them season, cover with a glass of dry white wine, adjust salt and pepper.
Cook, covered, over low heat for about an hour.
Served hot.
