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Ingredients:

• 1kg Garden Snails

• 1 Large Maltese Loaf

• 1tsp Dried Rosemary

• Borges Extra Virgin Olive Oil

• 1 Large Onion

• 2 Garlic Cloves

• 1 Carrot

• 2tbsp Tomato Purée (kunserva)

• 1 Glass of Good Red Wine

• 250g Tomato Sauce or Passata

• 1/2tsp Curry

• 1/4tsp Cayenne Pepper

• 1/2tsp Sugar

• 1tsp Worcestershire Sauce

• Fresh Marjoram, Mint & Parsley

• 1 Lemon Rind

• 1 Gravy Cube

• Water

• Salt & Pepper to taste

Directions:

• 1. Clean the snails well with water and salt. Place in a pot of water and bring to a boil. Add about a teaspoon of salt and simmer for 20 minutes removing most of the foam in the process. Drain and set aside.

• 2. Cut the top of a Maltese loaf and remove the crumb. Cut the crumb in small pieces and drizzle everything with olive oil. Sprinkle Rosemary on top and bake for 10 minutes at 200°c until lightly golden.

• 3. In a large pot fry the onion and garlic in some olive oil for 5 minutes then add the carrot, tomato purée, curry, cayenne pepper, sugar, Worcestershire Sauce, marjoram and mint.

• 4. Add a glass of red wine, stir gently and simmer for 1 minute.

• 5. Add the snails, tomato sauce, grated lemon rind and the gravy cube.

• 6. Stir and add enough water to cover the snails.

• 7. Cover and gently simmer for about an hour adding the chopped parsley at the end. Mix well.

• 8. Serve in the hollow Maltese and top it with fresh parsley.

• 9. Enjoy.

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