How to make Snails with Bacon and Mushrooms.
Ingredients for the Tapa:
250 grs of snails
50 grs of Boletus Edulis
80 grs. of fresh panceta
1 big onion
3 garlic cloves
2 branches of fresh thyme
olive oil and black ground pepper
First clean, wash and boil the snails.
Now, cover the surface of a pan with olive oil, when hot, add the panceta in dices. When golden, add the boiled snails (only the snails, not the water you used) and stir for 8 minutes at medium heat. Sprinkle with salt and black ground pepper.
Take the snails and panceta out of the pan and reserve in a plate.
In the same oil, cook the onion (chopped) until it gets transparent. Add a branch of thyme. Stir and pull it out after 3 minutes.
Add the Boletus cut in dices to the pan with the onion. Stir for 3 more minutes at medium heat.
Pour the snails and panceta back to the pan and cook for 20 minutes aprox at medium/low heat. Stir now and then.Mince the garlic, add to the snails and turn the heat off when fragant.