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| 5 x ca. 450 g | Snails, purged overnight with |
| 1/2 x ca. 450 g | cornmeal |
| 2 Dose | Escargot |
| 6 Esslöffel | olive oil virgin |
| 2 mittel | Onions thinly sliced |
| 6 | cloves garlic thinly sliced |
| 2 Esslöffel | thyme leaves fresh, chopped |
| 1 Tasse | white wine dry |
| 1 Tasse | Black olives, with pits |
| 1 Tasse | Basic tomato sauce, recipe follows |
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If live, steam snails 1 hour, or until they leave their shells. Remove and rinse. In a 12 inch to 14 inch saute pan, heat olive oil until smoking. Add onions and garlic and cook over medium heat until soft and lightly brown. Add thyme leaves, snails, wine, olives and tomato and bring to a boil. Lower heat and simmer 30 minutes. Season to taste. Makes 4 servings.
Newsletter by Laine_unicorn@prodigy. Com (Ms Laine L Anderson) on 7 Ap, r
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