When the snails are ready, drain them. Fry the onions in the oil and once slightly brown, add the tomatoes. Stir until cooked well and then add two cups of water in which you have diluted the tomato paste, salt, pepper, oregano (approximately 1 teaspoon) and vinegar. Let it come to a boil and add the snails. When this comes to a boil once again, reduce the fire and let it simmer until the sauce blends well together. Dilute the flour in 2-3 spoonfuls of water, add to the sauce and let it boil until the sauce tightens.
Preparing the snails:
Put the snails in a strainer for them to breathe. The first day (if you want) add some fennel sprigs (to give them flavour). But from the second day let them fast for 3 days. After fasting, wash well and put them in a bowl with a little water and vinegar. Leave them for 10 minutes until the water blurs. Drain and repeat this until the water doesn’t blur anymore. Put plenty of water in a pan and add the snails. Let them cook for 5 minutes until the water boils and drain. Heat plenty of water with vinegar and add the snails, let them come to a boil, reduce the fire and simmer for 45 minutes to 1 hour, according to their size, until they have softened.
Ingredients:
1kg cooked snails (see below)
3-4 tbsps olive oil
1 big onion, cut finely
1kg ripe tomatoes, pealed and cut finely
1 tbsps tomato paste
4 tbsps vinegar
1 tbsp flour
Salt
Pepper
Οregano
