Persillad snail by Laurent Mariotte

Ingredients

For 4 servings

• •4 4 dozen pasteurized (or frozen) snails
• •2 2 red onions
• •4 gousse 4 cloves of garlic
• •150 g 150 g cherry tomatoes
• •1 1/4 flat parsley boots
• •olive oil
• •sherry vinegar
• •fine grey salt
• •mill pepper

Method

1. 1.Preheat the plancha to 170°C. Rinse the snails (previously thawed if you had bought them frozen).
2. 2.Peel and roughly cut the onions. Peel and chop the garlic. Peel the tomatoes and cut them into large cubes. Pour two tablespoons of olive oil on the plancha and sauté the chopped garlic. Add the onions and sweat 4 to 5 minutes.
3. 3.Pour the tomatoes on the onions and stir. Allow 5 to 6 minutes and then add the rinsed snails (or thawed if it is the case)
4. 4.Cook again for 5 to 6 minutes and deglaze with a trait of sherry vinegar. Remove and crush the parsley you then add to the preparation. Stir in all and sit in four small hollow plates.