Snails boubouristì

1 kilo snails
1 wine glass red wine or vinegar
1 wine glass flour
1 cup olive oil
Salt, pepper, rosemary


Place the snails in a container with water and let them stand. When they project their heads from the shell (1/2 and 3/4 of an hour), rinse them thoroughly. Discard the snails that have not projected their heads from their shells. Fill half the pot with water and bring to a boil. Then, pour the snails in and add 3 tablespoons salt. When foam begins to rise to the surface, add a wine glass of vinegar and let them boil for 10 minutes. Afterwards drain water and leach out thoroughly with cold water.

Salt snails, flour them, place them in a frying pan with hot olive oil with the orifice facing downwards and fry for 3 minutes. Season with rosemary, salt, pepper. Stir once and extinguish with wine after 2 minutes. Let them boil and when done, serve.