Snails

Ingredients

1/2 kilo snails
1 bunch vine shoots
1 bunch tender wild carrot tops
Olive oil
Vinegar
Salt

Preparation

Clean and leach out the snails very well and remove the membranes from their orifices. Scald them in hot water for 3-4 minutes. Allow to drain and put them aside.
Blanch the vine shoots and the tender wild carrot tops in boiling water for approximately 10 minutes at a high temperature. Add the snails, cover the pot and turn off the heat. Let the food boil until done. Remove with a skimmer and serve the food warm, sprinkled with abundant olive oil, salt and very little vinegar.