1 Cup Extra Virgin Olive Oil
1 ½ lb Onions Diced Fine
6 – 8 pc. Garlic Cloves sliced thin
6 – 8 Springs of fresh Thyme
1 Table Spoon Tomato Paste
3 p.c. Fresh Tomatoes Grated
½ btl. White Wine
8 – 10 pc. Whole All Spice
4 pc. Bay leaves
2 lb Snails
Salt & Pepper
Sauté the onions and the garlic in the olive oil for few minutes add the remaining of the ingredients except the escargots , simmer for 15 minutes . Add the escargot and simmer an additional 15 minutes..
Kali Orexi
Chef Greg Zapantis
