Ingredients
- 2 cups snails (escargots)
- 1 teaspoon salt
- 1 teaspoon pepper
- Herbes de Provence, to taste
- 1 long red chile
- 1/2 onion, chopped
- 4 cloves garlic, chopped
- 1 liter (1 quart plus 2 ounces) white wine
- 1 cup tomato sauce
- 2 tomatoes, chopped
- 10 grams (about 1/2 ounce) Spanish chorizo, chopped
- 10 grams (about 1/2 ounce) Serrano ham, chopped
- 1 bay leaf
- 5 grams (about 1/4 ounce) almonds
- 5 grams (about 1/4 ounce) hazelnuts
- Hot paprika
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