1. Clean the eggplant, cut it into strips, salt them and let them stand 30 minutes in a drainer to release the water.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make the peasant snails: |
| 350 g of paste snails 1 eggpher 1 yellow paprika 80 g of bacon 1 onion 1 bunch of pars |
Ingredients to make the peasant snails:
2. Clean the paprika, dry it and cut it also into strips. Peel and chop the onion and garlic clutch.
3. Chop the bacon.
4. Clean and chop the parsley.
5. Slightly sauté the garlic and onion in a saucepan with oil, add the chopped bacon and paprika and saute everything for 2 minutes, stirring with a wooden spoon.
6. 2. Add the eggplant strips, previously washed and dried, and continue cooking 8 minutes over low heat.
7. Salpimentar.
8. Like so much, cook the pasta to the dente in a pot with plenty of water and salt.
9. Drain it and season it with the prepared sauce.
10. Sprinkle the pasta with chopped parsley and serve it very hot.
