Fillet and finely mince the anchovies. Sauté them with rosemary and garlic in olive oil until the anchovies disintegrate. Add the snails. Stir and moisten with white wine, 1 cup at a time. When the wine evaporates, add salt and pepper and continue to cook for half an hour over low heat, moistening with more wine when necessary.
Before serving, add the basil and serve snails on croutons topped with their own sauce.
Note:
Finely sliced mushrooms may be added after moistening with wine. |
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