40 big snails with shell
80ml olive oil
125ml red wine vinegar
2-3 bunches of fresh rosemary or 2 tablespoons of leaves
Sprinkle the pan with enough coarse salt.
Wash the snails very well and place them on the pan, with their face down and the shell upwards (or “abouboura”, as the Cretans call it), and leave them for a few minutes on high heat to pull themselves inside their shell, carrying salt with them. Once their liquids have dried, we add olive oil -which does not exactly cover them- and let them fry for 4-5′. Turn them off with vinegar, pour the fresh rosemary into the pan and let them boil for 2′. Serve immediately with the sauce that has formed, if desired with the pan.