Rosemary Snails with Red Wine Vinegar

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Intermediate

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
  • 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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