Snails in almond sauce
Difficulty: Media
600 gr. of large snails (goats), 100 gr. of serrano ham, 250 gr. of bacon, 100 gr. of ground almonds, 2 tomatoes, an onion, a choricero pepper, a garlic tooth, a laurel leaf, parsley, half a glass of white wine, a guindile, salt and extra virgin olive oil.
Preparation
The snails are cleaned with abundant cold water, leaving them in soak with water, salt and vinegar for 2 hours. We clear them up several times before we cook them for 10 minutes, rinsing them later too. They are cooked again for another 10 minutes, then immersed in cold water, and finally again cook for an hour and a half together with a chopped onion, garlic tooth, parsley and a laurel leaf.
In a frying pan we prepare a saffrito with onion, peeled tomatoes and choricero pepper meat, once soaked. In another frying pan, with little oil, we rehogue bacon and ham, made tachytes, and add them to the previous saffrito. We add almonds, half a glass of wine and a glove, and when it breaks to boil, we throw out the snails, letting them cook for half an hour more. They are served in the hot casserole and in its sauce.
