Stewed Snails

Method

1. 01 / Prepare the snails

   Make sure that you use snails that have been previously well cleaned out and washed. Put the snails in a saucepan, add the carrot, celery and an onion cut into pieces; cover with cold water and cook for 10 minutes from when the water boils. Afterwards, turn off the heat and drain the snails. This enables the snails to have time to be pre-cooked, which makes them come out of the shell and softens them.

2. 02 / Prepare the ingredients for cooking the snails

   Chop the onion and garlic clove; remove the rind from the pancetta and cut it into cubes; drain the capers that have been desalinated for at least 15 minutes in warm water and chop the anchovies drained from the oil. Chop the rosemary needles, parsley leaves and calamint.

3. 03 / Cook the snails

   Put the extra virgin olive oil in a pan; when it is hot, add the onion and brown it together with the chopped garlic, diced pancetta, desalinated capers, anchovies drained from the oil and the hot chilli pepper. When the onion is slightly coloured, add the snails, bay leaf and pour in the red wine. Let the wine evaporate then add the tomato paste, a pinch of salt and the tomato passata. Cook over a medium heat for 30 minutes, stirring occasionally and, if they dry out too much, add the vegetable stock a little at a time. Turn off the heat when you see that the sauce has become thick and the snails are well softened. Add the chopped rosemary, parsley and calamint.

4. 04 / To serve

   Put the snails on a serving dish, collecting the cooking sauce from the pan. You can serve them accompanied by mashed potato or vegetables to your liking.