5 pounds snails -- purge overnight with 1/2 pound cornmeal (or use 2 cans escargot) |
6 tablespoons virgin olive oil |
2 medium onions -- thinly sliced |
6 cloves garlic -- thinly sliced |
2 tablespoons chopped fresh thyme leaves |
1 cup dry white wine |
1 cup black olives -- with pits |
1 cup basic tomato sauce see note |
1 teaspoon salt -- to taste |
1 teaspoon freshly-ground black pepper -- to taste |
5 pounds snails -- purge overnight with 1/2 pound cornmeal (or use 2 cans escargot) |
6 tablespoons virgin olive oil |
2 medium onions -- thinly sliced |
6 cloves garlic -- thinly sliced |
2 tablespoons chopped fresh thyme leaves |
1 cup dry white wine |
1 cup black olives -- with pits |
1 cup basic tomato sauce see note |
1 teaspoon salt -- to taste |
1 teaspoon freshly-ground black pepper -- to taste |
