Polenta e cioche - Polenta con le lumache - Polenta with snails

INGREDIENTS:

- 2 kg (4.4 lbs) snails
- 500 g (1.1 lbs) tomatoes
- 100 ml (about ⅓ cup) olive oil
- 1 onion
- 1 tablespoon white flour
- Parsley, to taste
- Salt and pepper, to taste

PREPARATION:

Cook the polenta separately.
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Keep the snails in a ventilated box covered with mesh for a few days to allow them to purge.
Wash them thoroughly in plenty of water.
Bring a pot of water to a boil and cook the snails (in their shells) for about 20 minutes.
Drain them, then use a sewing needle to remove the meat from the shells.

Rub the snail meat well with coarse salt to remove the slime and any remaining impurities, then rinse thoroughly.
Repeat the process until the snails are no longer slimy.
In a pot, heat the olive oil and add the finely chopped onion.
Sauté until it softens and begins to brown.
Add the snails and let them simmer together.

Next, add the washed, peeled, and coarsely chopped tomatoes.
Cook for a few minutes, then add chopped parsley, season with salt and pepper, and continue cooking over low heat for about 2 hours.
Serve hot with freshly cooked polenta.