(Monk Epifanios’ Recipe)
Ingredients
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1kg snails
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6 onions minced in rings
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5 chopped tomatoes
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1 tablespoon olive oil
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1 fresh red chilli
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1 laurel leaf
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3 cloves of garlic, minced
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Salt and pepper
Method
Put water in a saucepan and pour 2 tablespoons of thick salt. When the water begins to boil, we add the snails and let them boil on a strong fire of about 20‘, scraping them constantly. Then strain, pull the snails out of their shell, remove the intestine, rinse with plenty of water and a little vinegar, and let them drain well. Finally, we put the bodies of the snails back into the shells.
In a saucepan, bake the oil and sauté onions with garlic. Then add the snails and mix all the ingredients. Put the laurel, pepper, hot pepper and let them saute about 10′. Pour the tomatoes and water until they cover the snails. Salt, lower the heat and let it cook for 60’.
Bon appétit!