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AUGUST 21

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Snails with sauce




Ingredients

2 dozens snails (already cooked)
A cup of diced bacon fat
1 cup of small pieces of chorizo
1 small onion
garlic clove
tablespoon skimmed over with flour
glass of white wine
tablespoons olive oil
1 big tomato
1 glass of water

Preparation

Cook the snails separately, in a large stew pan brown the thinly minced onion and garlic in some oil. Add the diced bacon fat with the small pieces of chorizo and the diced tomato, add salt to taste and then cook over a low heat for about 10 minutes.

Sprinkle with flour and verify that the tomato is thoroughly crushed, then pour in the white wine and water. Add the snails and boil for 30 minutes. Be sure to serve with saffron-flavoured rice

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