Castellón style snails | ||||
âTombetâ |
| |||
Ingredients:Wild snails 1 kg of lamb, kid or rabbit Rosemary Thyme 125 ml of olive oil Salt ½ a glass of white wine Almonds Garlic A boiled egg Saffron Parsley Preparation:Clean and boil the snails with the rosemary and thyme. Mash the almonds, garlic, hard egg yolk, saffron and parsley in a mortar. Chop the meat and put it into a clay dish with 125ml of olive oil and salt (you can also add ½ a glass of white wine and ¼ a glass of water) Bring to the boil on the hob, reduce the heat and leave to cook slowly, stirring now and then, making sure it doesn´t get too dry. When the meat is ready, add the snails and the mixture from the mortar. Mix all well, let it rest for a little while and then serve. | ||||
| ||||
