- 40 big snails
- 500 g tomatoes
- garlic, parsley, basil, olive oil, salt
Carefully wash the snails. Pour ½ glass of olive oil in a saucepan and fry the chopped garlic, parsley and basil to a light brown. Add peeled chopped tomatoes and lightly fry until the flavours mix. Add the snails, two big spoonfuls of water and salt. Cook over low heat for about 1 hour.