Five salted anchovies
One bottle of dry white wine
One sprig rosemary
Two cloves garlic, thoroughly minced
2 oz. olive oil
1 1/2 oz. basil, finely minced
Four large croutons
How to make the Lumache alla ligure:
Fillet and finely mince the anchovies. Saute them with rosemary and garlic in olive oil until the anchovies disintegrate. Add the snails. Stir and moisten with white wine, 1 cup at a time. When the wine evaporates, add salt and pepper and continue to cook for half an hour over low heat, moistening with more wine when necessary.
Before serving, add the basil to the lumache alla Ligure and serve snails on croutons topped with their sauce.
Finely sliced mushrooms may be added to the lumache alla Ligure after moistening with wine.
Reegional recipe from Liguria