Snails with Spicy Tomato Sauce

 Ingredients: Spicy tomato sauce: -2-3 tablespoons oil -1 jar cherry tomatoes in broth (370 ml) -basil and oregano, to taste -1/4 teaspoon hot paprika -6 cloves of garlic, crushed -1-2 teaspoons sugar, to taste -salt -pepper, freshly ground Dough: -500 g flour -300 ml water -salt Others: -250 g butter/margarine, at room temperature

Spicy Tomato Sauce

We start by preparing a spicy tomato sauce that will add an unmistakable flavor to our dish. In a saucepan, heat the oil over medium heat. Add the whole cherry tomatoes along with the broth, and let them simmer for a few minutes. At this stage, gently crush the tomatoes with the back of a spoon to release their juice and flavors. It is important to play with the texture of the sauce, so feel free to crush them a bit more if you desire a smoother sauce.

Season the sauce with fresh or dried basil, oregano, hot paprika, a little sugar to balance the acidity of the tomatoes, and crushed garlic, adjusting the quantities to your taste. Mix the ingredients well and, in the end, don't forget to adjust the taste with salt and pepper to achieve a perfectly balanced sauce. After simmering for about 10-15 minutes, let the sauce cool down.

Dough

For the dough, sift the flour and salt into a bowl, making sure the ingredients are well aerated. Make a well in the center of the flour and pour in the water, then start kneading the ingredients. The dough should be well combined and elastic, so don't hesitate to knead for a few minutes. Once the dough is ready, roll it out into a thicker sheet.

Evenly spread half of the butter or margarine, which you have previously creamed until fluffy, onto the dough sheet. Then, fold the dough sheet like a wallet, ensuring that the edge is well sealed. Wrap the dough in cling film and refrigerate for 30 minutes. After this time, repeat the same process with the remaining margarine, chilling again for another 30 minutes.

After the dough has rested, roll it out on a floured surface into a thin sheet. Generously spread the spicy tomato sauce paste over it, ensuring that every corner is well covered. Roll the dough into a log shape, then cut it into thick slices of at least 2 cm. Place the slices on a baking tray lined with parchment paper, leaving enough space between them to expand during baking.

Preheat the oven to 180 degrees Celsius and place the tray in, allowing the snails to bake for about 40-45 minutes, or until they become golden and nicely browned. When ready, remove the snails from the oven and let them cool slightly on a rack. Serve them warm, as a delicious snack or appetizer, and enjoy the perfect combination of soft dough and spicy tomato sauce!

 Tags:  garlic tomatoes broth unt flour oil sugar margarine vegetarian recipes