INGREDIENTS 4 PEOPLE snails 1 kg dried tomatoes 8 slices of raw ham 4 parsley dry white wine balsamic vinegar butter salt pepper
PREPARATION Soak the dried tomatoes in white wine for approximately 1 hour. Finely chop a sprig of parsley. Blanch the raw ham for 10 seconds. Drain it on kitchen paper.
Brown the snails in a pan with a generous knob of butter for 3-4 minutes, then add the diced tomatoes, pine nuts and a spoonful of balsamic vinegar; cook for a couple more minutes and then turn off.
Season with salt, add freshly ground pepper and complete with the slices of raw ham.