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


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.