Snails, traditional recipe from Mallorca
2 kb of snails
A bunch of herbs (fennel, mint, celery, oregano, laurel and lemon balm)
A piece of ham
A piece of bacon
A piece of sobrasada
1 or 2 botifarron
2 ripe tomatoes
1 chili pepper
1 tablespoon bread crumbs
½ Cup of white wine
Salt and pepper
Fill a pot with water and pour the already clean snails, boil and drain and put back in the pot with water, salt, bunch of herbs and chilli. Boil them.
In another pan put oil and sauté the bacon. Add the onion, grated tomato, ham, the botifarrón and the sobrassada. Add a pinch of salt, not so much, put the white wine and leave to cook.
Add the sauce to the pot of snails. Within half an hour of cooking, add the potatoes and boil approximately an hour and a half. Before you turn off the fire, joined bread crumbs to thicken the broth.