Rosemary Snails with Red Wine Vinegar (Keith Famie) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
24 snails, canned, rinsed with cold water |
all-purpose flour, to dust |
3/4 cup olive oil |
1/2 cup diced white onion |
2 cloves garlic, minced |
2 sprigs rosemary |
1/2 cup red wine vinegar or balsamic vinegar |
salt and ground black pepper |
Directions:
1. Dust snails in flour. In a medium saute pan with olive oil over medium heat, add onions and garlic and saute until translucent, approximately 4 to 5 minutes. Add snails and rosemary and continue to saute for 2 minutes. Add vinegar. Saute for an additional 2 minutes. Season with salt and black pepper. Serve immediately with crusty bread.
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