Omelette with snails
Instructions
Prepare the snails.
In a pan heat to moderate heat a tablespoon oil, Brown the garlic, delete it, sprinkle a tablespoon of finely chopped parsley, stir.
Add the snails, add salt and pepper, stir gently again and sprinkle with a teaspoon of white vinegar.
Lightly beat the eggs with a tablespoon of cold water and a pinch of salt and pepper.
In a pan, let dissolve butter and bake the omelet so that remains dry and soft.
About half spread the snails with their cooking hot sauce.
Reflect it and let it glide on a serving dish.
Serve.
Ingredients and dosing for 4 persons
- 6 eggs
- 12 snails (also frozen)
- 1 clove of garlic
- 1 tablespoon of chopped parsley
- 1 fiocchetto of butter
- 1 tablespoon of olive oil
- 1 teaspoon of white wine vinegar
- 1 pinch of salt
- 1 pinch of pepper