"LUMASSE A ZEMIN" (SNAILS DRESSED WITH TOMATOE SAUCE)

Ingredients:

4 dozens snails

1 garlic clove

4 ripe tomatoes

rosemary

parsley

1 glass white wine

oil

salt

pepper

How to cook them:

Wash the snails, duck them in a large potful of cold water: do not damage their calcareous layers. Boil the snails up and let them boil for 1 and ½ hour. Remove the snails from their shells by means of a small fork, wash them in hot water mixed with vinegar until the viscid slime has been completely washed away. Strain them. Roast them in a saucepan for a few minutes, add a few spoonfuls of oil, the minced garlic, the onion, the parsley and the rosemary. Add the snails and the needed pepper and salt; 5 minutes later add the minced tomato pulp, pour the white wine into the saucepan and let it cook on a low heat for 1 hour. Serve hot.