DIRECTIONS

1. We place the snails in a basin with water and leave until their heads appear (requires at least 30 minutes).
2. We clean the snails very well, making sure to remove all their membranes.
3. Sprinkle half of the salt on the bottom of the pan, where we place the snails with their mouths facing downwards.
4. Place the pan on medium heat and slowly cook without adding water or olive oil for the first 5 minutes.
5. Then, we add olive oil and allow to cook for another 5 minutes.
6. Mix snails with a fork and add vinegar, the remaining salt, rosemary, pepper and mix once, 2 minutes later, deglaze with wine.
7. We cover the pan and allows for the liquid to boil and then remove from heat.
8. Served hot with their sauce.