Snails with vine shoots and wild carrot

Ingredients:

1/2 kilo snails

1 bunch vine shoots

1 bunch tender wild carrot tops

Olive oil

Vinegar

Salt

Preparation:

Clean and leach out the snails very well and remove the membranes from their orifices. Scald them in hot water for 3-4 minutes. Allow to drain and put them aside. Blanch the vine shoots and the tender wild carrot tops in boiling water for approximately 10 minutes at a high temperature. Add the snails, cover the pot and turn off the heat. Let the food boil until done. Remove with a skimmer and serve the food warm, sprinkled with abundant olive oil, salt and very little vinegar.