Escargots a lamour – Love Snails

Ingredients:
2 medium-sized tomatoes
1 green bell pepper
25-50 g celery
50 g butter
2 garlic cloves
0.2 g saffron
thyme and sage salt

Method:
Remove the skin and seeds from the tomatoes Remove the seeds from one green bell pepper. Chop the tomatoes and the bell pepper, together with a piece of celery, coarsely, using a food processor for 5 seconds. Melt the butter, add two pressed garlic cloves, saffron and generous pinches of thyme, sage and salt to the melted butter. Let stand for a few minutes, then add the chopped vegetables. Place 24-48 snails (depending on size) in special snail porcelain ramekins with handles or simply in two individual gratin dishes and cover with the buttervegetable mixture. Cook in the preheated oven (260 oC) for 10 minutes or until the vegetables begin to turn slightly brownish.