Preparation

Place olive oil in a saucepan over medium heat. Add the onion, garlic, speck and ham. Cook, stirring, for 5 minutes or until aromatic. Add the thyme and chilli. Stir until chilli softens slightly. Add the rosé and stir to combine.
Add the tomato, dill, parsley and lemon zest, followed by the saffron. Stir to combine.
Add the cooked snails and reduce heat, until simmering. Cover and cook for approximatively 30 minutes. Serve with the olive bread.

Ingredients

  • 2 tbsp olive oil
  • 1 red onion, chopped
  • 3 garlic cloves
  • 200 g speck, chopped
  • 200 g prosciutto, chopped
  • 2 sprigs thyme
  • 1 red chilli
  • 2 yellow chillies
  • 250 ml (1 cup) rosé
  • 125 g chopped tomatoes
  • ½ cup roughly chopped dill
  • ½ cup roughly chopped parsley
  • lemon zest
  • 2 threads saffron
  • 500 g drained, cooked snails
  • olive bread, to serve