Country Snails

Preparation:

Preparation: Put the snails in a - basin of cold water with a handful of coarse salt and half a glass of vinegar, shaking them from time to time with your hands so that they throw off most of their slime from the shell. Rinse them two or three times. Finally put them in boiling water for 10 minutes. After another and definitive rinsing, tear the snail from the shell one by one, remove the green bag that can be seen at the end and throw it away, as it is very bitter. Prepare a sauce with oil, breadcrumbs, garlic, parsley, salt and pepper. There are 3 alternatives: 1. put the snails back in their shells, fill them with the sauce, place them in a pan and cook for two hours, adding a little water from time to time; 2. put the snails without their shells in the pan with the sauce: in this case they will be cooked for an hour and a half, in the same way; 3. You can also pass the snails through a mincer and then cook them with the sauce.