Snails At Finalina

Preparation:

Preparation: Purge the snails well. Fry the onion in the oil, add chopped parsley, basil, marjoram, celery, chopped tomatoes. Brown and add the snails; salt and pepper. When the tomato is undone, cover with white wine. Cook covered over low heat for 3 hours. Crush the walnut kernels, hazelnuts, capers and pecorino and reduce to a cream. Dilute with broth, pour over the snails and cook for 2 minutes.